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
1 cup whole-grain farro
2 cup low-sodium vegetable broth
1 1/2 tsp. kosher salt
1 bay leaf
1 Large shallot, very thinly sliced
1/3 cup extra virgin olive oil
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