We have had some just excellent, long lunches at Icebergs which at its best, is much more than a must-try Eastern Suburbs joint for the well heeled.
If you have ever been, you will know the famous pea salad. This is legit the recipe.
We didn’t have enough time to drain the ricotta salata so we crumbed it on top; at Icebergs, it is shaved and the effect is just great.
1 cup farro
1½ cups cooked peas
5 leaves basil, chopped
5 leaves mint, chopped
1 shallot, finely diced
½ Lebanese cucumber, diced
½ stick celery, diced
25ml vinaigrette (see ingredients below)
Salt and pepper to taste
25ml lemon juice
35ml sherry vinegar
1 tbsp Dijon mustard
¾ tsp salt
200ml extra-virgin olive oil
Ricotta salata (salted ricotta) to serve (this is hard to find. We mixed a tub of ricotta with salt and let it drain over a fine mesh sieve sprinkling with salt. It takes at least 2 days for the liquid to drain away – see here)
- Cook the farro in plenty of lightly salted water for 20–30 minutes or as per the packet instructions. Drain and allow to cool to room temperature.
- To make the vinaigrette, combine the vinegar, mustard, salt and lemon juice and then the oil. Do not emulsify.
- Combine the herbs, peas, farro, cucumber, celery, shallot seasoning and 25ml vinaigrette. Place the dressed salad in bowl, coat with a fine grating of salted ricotta and serve. Store excess vinaigrette in the fridge for up to 1 week.