- 1 cup Whole-grain farro
- 2 cups Vegetable brothlow-sodium
- 1½ tsp Kosher Salt
- 1 Bay leaf
- 1 Shallotslarge, very thinly sliced
- ⅓ cup Olive oilextra virgin
- 3 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tsp Honey
- Black pepperfreshly ground
- 2 cups Arugulalightly packed
- 1 Applesgreen , chopped
- ½ cup Parmesan cheeseshaved
- ¼ cup Basilfreshly chopped
- ⅛ cup Parsleyfreshly chopped
- ¼ cup Pecanstoasted, roughly chopped
Best-Ever Farro Salad
This Best-Ever Farro Salad is great on so many levels – the key ingredient is crispy fried shallots and the dressing is packed full of flavor! Add cooked farro, nuts, cheese, fruit, and leafy greens and you’ve got a pretty special Christmas salad!
To make this salad, start by cooking farro with vegetable broth, salt and a bay leaf. Transfer to a large bowl and leave to cool. Fry shallots in oil until crisp and golden. Remove shallots from oil with a slotted spoon and drain on a plate lined with a paper-towel. To make the dressing, combine cooled olive oil with vinegar, mustard, and honey in a medium bowl. Season with salt and pepper. Assemble salad by combining the cooked farro with the crispy shallots, arugula, apple, Parmesan, basil, parsley, and pecans. Pour the dressing over the salad and toss well to coat.
To make the Best-Ever Farro Salad, you will need the following ingredients:
Steps to make Best-Ever Farro Salad
Place 1 cup of whole-grain farro in a saucepan with 2 cups of vegetable broth, 1½ teaspoons of kosher salt and 1 bay leaf. Bring to a boil and reduce to a simmer. Cook for about 30 minutes, stirring occasionally, until the farro is tender and has absorbed all the broth. Once cooked, transfer to a large bowl and leave to cool.
Make fried shallots
Combine ⅓ cup of oil and 1 large sliced shallot in a small saucepan over medium heat. Once the shallot starts to bubble, reduce the heat to medium-low. Cook for 15-20 while stirring occasionally until the shallot is crisp and golden. Remove the shallot from oil with a slotted spoon and drain on a plate lined with a paper-towel. Leave the olive oil to cool.