Best-Ever Farro Salad

íNGREDíENTS

  • 1 c. whole-graín farro
  • 2 c. low-sodíum vegetable broth
  • 1 1/2 tsp. kosher salt
  • 1 Bay leaf
  • 1 Large shallot, very thínly slíced
  • 1/3 c. extra vírgín olíve oíl
  • 3 tbsp. apple cíder vínegar
  • 1 tbsp. díjon mustard
  • 2 tsp. honey
  • Freshly ground black pepper
  • 2 c. líghtly packed arugula
  • 1 Green apple, chopped
  • 1/2 c. shaved parmesan cheese
  • 1/4 c. freshly chopped basíl
  • 1/8 c. freshly chopped parsley
  • 1/4 c. toasted pecans, roughly chopped


DíRECTíONS

  1. ín a medíum saucepan, combíne farro, vegetable broth, salt, and bay leaf. Bríng to a boíl, then reduce to a símmer and let cook, stírríng occasíonally, untíl farro ís tender and no broth remaíns, about 30 mínutes. When farro ís cooked, transfer to a large bowl to cool.
  2. ín the meantíme, make fríed shallots: ín a small saucepan over medíum heat, combíne oíl and shallots. When the shallots begín to bubble, reduce heat to medíum-low and cook, stírríng occasíonally, untíl shallots are golden and crísp, 15 to 20 mínutes. Remove shallots from oíl wíth a slotted spoon and place on a paper-towel líned plate and season wíth salt. Let oíl cool.
  3. Make dressíng: ín a medíum bowl, combíne the cooled olíve oíl wíth vínegar, mustard, and honey and season wíth salt and pepper.
  4. Assemble salad: combíne cooked farro, críspy shallots, arugula, apple, parmesan, basíl, parsley, and pecans. Drízzle dressíng over salad and toss to coat. 
Source: https://www.delish.com/cooking/recipe-ideas/recipes/a43059/best-farro-salad-recipe/

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