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Recipe | Farro Salad

Ingredients List

For the Salad:

  • 1 cup Marsh Hen Mill Farro
  • 2 cup vegetable broth
  • 1 1/2 teaspoon kosher salt
  • 1 Bay leaf
  • 1 Large shallot, very thinly sliced
  • 1/3 cup extra virgin olive oil
  • 2 cups lightly packed arugula
  • 1 Green apple, chopped
  • 1/2 cup shaved parmesan cheese
  • 1/4 cup freshly chopped basil
  • 1/8 cup freshly chopped parsley
  • 1/4 cup toasted pecans, roughly chopped

For the Dressing:

  • Cooled oil from the shallots
  • 3 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard
  • 2 teaspoon honey
  • Freshly ground black pepper
  • Salt

Directions

  1. In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf.
  2. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains (about 30-40 minutes).
  3. When farro is cooked, transfer to a large bowl to cool.
  4. While farro is cooking, in a small saucepan over medium heat, combine oil and shallots.
  5. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp(15 to 20 minutes).
  6. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.
  7. Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.
  8. Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.

 


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