Favourite Farro Salad

A no-fail crowd pleaser.

Farro is 2022’s quinoa. It’s a barley-like grain that’s chewy, filling and apparently packed with protein, fibre and antioxidants.

More importantly, it transports a salad from a side dish to a standalone superstar. You can basically swap any of your usual grain suspects out for this. Move over rice, there is a new panty staple in town.

A thing of beauty!

Let’s go shopping.

• 3 cups arugula

• 1 green apple (Granny Smith is preferable), chopped

• 1 cup farro

• 2 cups broth (Chicken or Vegetable, water is fine if you don’t have broth on hand)

• Bay Leaf

• 1 large shallot (thinly sliced)

• 1/3 cup avocado oil (olive oil will also work)

• 4 tbsp apple cider vinegar

• 2 tbsp dijion mustard

• 3 tbsp honey

• 1 clove garlic

• 1 cup shaved parmesan cheese

• 1/4 cup mint, finely chopped*

• 1/4 cup parsley, finely chopped**

• 1/2 cup roasted pecans***

Notes:
*basil will also work
**can be omitted if you don’t have it on hand
***walnuts will also work

Cook the farro:

You can keep it simple: In a medium saucepan, combine farro (1 cup) and water (2 cups) and a pinch of salt. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no water remains, about 30 minutes.

You can make it extra tasty: 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 bowl to cool.

Make the dressing:

Prepare for a delight scent of fried shallots! A fancy (but totally doable) start to an elevated dressing. In a small saucepan over medium heat, combine oil and thinly sliced shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring often, until shallots are golden, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Once cooled, combine the following:

• Cooled shallot infused oil

• Vinegar

• Dijion Mustard

• Garlic

• Honey

• Salt & Pepper to taste

Assemble the salad:

Combine arugula and farro. Top with apple, parmesan cheese, mint, parsely and pecans. When ready to serve, drizzle with dressing. Enjoy!