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
1/4 c. freshly chopped basil
2 tbsp. freshly chopped parsley
1/4 c. toasted pecans, roughly chopped
Preparation
The DressingFew things are more delicious than fried shallots. They’re packed with flavor, and add a much-needed crunch to your grain salad. Not only that, but they infuse the oil that’s used for the dressing! That infused shallot oil teams up with apple cider vinegar, dijon mustard, and honey to create a super flavorful dressing we would put on literally anything. The Farro Sure, boiling farro in water is fine. But boiling farro in broth is SO much more flavorful. We like adding a bay leaf too, but feel free to add your favorite hearty herbs like rosemary or thyme. The Mix-InsWith nuts, cheese, fruit, and leafy greens, this salad really feels like a full meal—AKA a meal prepper’s dream. It makes the perfect not-so-sad desk lunch. Top it with some sliced grilled chicken or baked salmon and you’ve got yourself a very hearty, very healthy meal.The Versatility Not a fan of pecans? Use walnuts instead! Got some extra pears on hand? Ditch the apples and use them! This salad is a sort of template for a good grain salad. It’s got all the elements you need: sweet, salty, soft, crunchy, fatty, fresh. Feel free to make it your own with your preferred mix-ins. Promise we won’t get mad.
Step 1In 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.Step 2In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. 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. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.Step 3Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.Step 4Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.
The DressingFew things are more delicious than fried shallots. They’re packed with flavor, and add a much-needed crunch to your grain salad. Not only that, but they infuse the oil that’s used for the dressing! That infused shallot oil teams up with apple cider vinegar, dijon mustard, and honey to create a super flavorful dressing we would put on literally anything. The Farro Sure, boiling farro in water is fine. But boiling farro in broth is SO much more flavorful. We like adding a bay leaf too, but feel free to add your favorite hearty herbs like rosemary or thyme. The Mix-InsWith nuts, cheese, fruit, and leafy greens, this salad really feels like a full meal—AKA a meal prepper’s dream. It makes the perfect not-so-sad desk lunch. Top it with some sliced grilled chicken or baked salmon and you’ve got yourself a very hearty, very healthy meal.The Versatility Not a fan of pecans? Use walnuts instead! Got some extra pears on hand? Ditch the apples and use them! This salad is a sort of template for a good grain salad. It’s got all the elements you need: sweet, salty, soft, crunchy, fatty, fresh. Feel free to make it your own with your preferred mix-ins. Promise we won’t get mad.
Made it? Let us know how it went in the comment section below!
