Why have we been neglecting farro for so long? I have been using it a lot recently because we can’t get enough of it’s chewy texture and nutty flavor. This dish here though, is the best reason to cook some up.
I promise, you won’t be mad at it.

Farro Salad with Apple, Parmesan, Arugula & Fried Shallots

Serves 4

Ingredients

3 tbsp. apple cider vinegar

1 tbsp. dijon mustard

2 tsp. honey

Freshly ground black pepper

2 cup lightly packed arugula

1 apple, chopped

1/2 cup shaved fresh Parmesan

1/4 cup freshly chopped basil

1/4 cup toasted pecans, roughly chopped

In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large glass bowl to cool.

Meanwhile, make the fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to sizzle, reduce the heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.

Make the dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.

Assemble the salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, and pecans. Drizzle dressing over salad and toss to coat.

*Recipe adapted from Delish