- To make the dressing, using a sharp knife, shave off the tops of the parsley bunches, removing only the leaves and leaving the larger stems behind. In a blender, combine the parsley leaves, mint, garlic, the 1/4 cup lemon juice, the 1 tsp. salt and half of the olive oil. Turn the machine on low, then quickly increase the speed to high and pour in the remaining olive oil. Stop and scrape down the sides of the blender as needed. The dressing should be thick but still pourable. If it is too thick, add more olive oil, 1 tablespoon at a time, until the desired consistency is reached. Adjust the seasonings with salt, pepper and lemon juice. You should have about 1 cup dressing. You will need about 1/2 cup for this recipe; refrigerate the rest for another use.
- To make the salad, in a large saucepan over medium heat, warm 2 tablespoons of the olive oil. Add the onion and thyme and cook, stirring often, until the onion is translucent, 4 to 6 minutes. Add the farro and cook, stirring, until the grains are lightly toasted and coated with the oil, about 2 minutes. Add 10 cups water and the 2 tsp. salt and bring to a boil. Reduce the heat to low, cover and simmer until the farro is tender and just cooked through, about 30 minutes. Drain the farro and transfer to a baking sheet. Let cool to room temperature, about 30 minutes.
- Meanwhile, have ready a bowl of ice water. Bring a saucepan of heavily salted water to a boil over high heat. Add the English peas and cook until just tender, about 1 minute. Transfer to the ice water, then drain and dry on paper towels.
- In a large bowl, combine the farro, mint, diced lemon, sugar snap peas and English peas. Spoon 1/2 cup of the dressing on top and toss to combine. Season with salt and pepper, and add more dressing, olive oil and lemon juice as needed.
- In a separate large bowl, combine the fennel, carrots, asparagus, the 2 tablespoons lemon juice and the remaining 1/4 cup olive oil, and season with salt and pepper. Just before serving, toss in the pea tendrils.
- Spoon the farro onto a large platter. Arrange the fennel mixture on top and sprinkle with the cheese.