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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Best-Ever Farro Salad Recipe

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This recipe for Best-Ever Farro Salad is from Four Generations , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
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
1/4 c. freshly chopped basil
1/8 c. freshly chopped parsley
1/4 c. toasted pecans, roughly chopped
Directions:
Directions:
The Dressing-
Few 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 water in broth is SO much more flavorful. We like adding a bay leaf too, but feel to add your favorite hearty herbs like rosemary or thyme.

The Mix-Ins-
With 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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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