Best-Ever Farro Salad

Best-Ever Farro Salad

Best-Ever Farro Salad

Best-Ever Farro Salad

Best-Ever Farro Salad

Course salaad

Ingredients
  

  • 1 c. whole-grain farro
  • 2 c. low-sodium vegetable broth
  • 1 1/2 tsp. kosher salt
  • 1 Bay leaf
  • 1 Large shallot, very thinly sliced
  • 1/3 c. extra virgin olive oil
  • 3 tbsp. apple cider vinegar
  • 1 tbsp. Dijon mustard
  • 2 tsp. honey
  • Freshly ground black pepper
  • 2 c. lightly packed arugula
  • 1 Green apple, chopped
  • 1/2 c. shaved parmesan cheese
  • 1/4 c. freshly chopped basil
  • 1/8 c. freshly chopped parsley
  • 1/4 c. toasted pecans, roughly chopped

Instructions
 

  • In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduceto a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30minutes. When farro is cooked, transfer to a large bowl to cool.
  • In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil andshallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirringoccasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with aslotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.
  • Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey andseason with salt and pepper.
  • Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, andpecans. Drizzle dressing over salad and toss to coat.
Keyword Best-Ever Farro Salad, festive resipe
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