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Best-Ever Farro Salad
By Lena Abraham · delish.com
4 servings
50 min
A warm farro salad with crispy shallots, apple, arugula, and a Dijon vinaigrette, finished with Parmesan, pecans, and fresh herbs.
| prepSlice shallot very thinly | ||
| prepChop apple | ||
| prepShave Parmesan | ||
| prepChop pecans coarsely | ||
| prepChop basil finely | ||
| prepChop parsley finely | ||
| 200 g whole-grain farro | Simmer farro 30 min until tender | Toss farro with shallots, apple, greens & herbs |
| 480 ml low-sodium vegetable broth | ||
| 1 bay leaf | ||
| Kosher salt | ||
| 1 large shallot, very thinly sliced | Cook shallots in oil 20 min until golden | |
| 80 ml extra-virgin olive oil | ||
| 3 tbsp apple cider vinegar | Whisk dressing with vinegar, mustard, honey | |
| 1 tbsp Dijon mustard | ||
| 2 tsp honey | ||
| Freshly ground black pepper | ||
| 1 green apple, chopped | ||
| 60 g lightly packed arugula | ||
| 50 g shaved Parmesan | ||
| 30 g coarsely chopped toasted pecans | ||
| 10 g finely chopped fresh basil | ||
| 2 tbsp finely chopped fresh parsley | ||
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