Ingredients: |
Ingredients: 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 cheese 1/4 c. freshly chopped basil 1/8 c. freshly chopped parsley 1/4 c. toasted pecans, roughly chopped
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Directions: |
Directions: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. In 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. Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper. Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat. |