Best-Ever Farro Salad
from https://www.delish.com/

In the fall and winter, I find myself making farro salads again and again. While there are plenty of delicious ways to make them, this recipe is my all-time favorite. The homemade fried shallots contribute crunch and texture, while the homemade shallot oil gives the dressing an irresistibly rich and aromatic twist. Boiling the farro in veggie broth, rather than water, infuses this already flavorful grain with even more flavor. And then there are all the mix-ins—nuts, cheese, fruit, greens—which lend the salad substance and make every bite an adventure. I love this salad as is, but if you want to make it your own, keep reading on for all of my top tips:

Farro Salad Variations

I highly recommend treating this salad as a template for a great grain salad. So long as you’ve got all the requisite elements—sweet, salty, soft, crunchy, fatty, and fresh—you’re golden. Not a fan of pecans? Use walnuts instead! Got some extra pears on hand? Ditch the apples and use them! Be bold and make this salad your own! You can either add grilled chicken to this salad or serve it alongside for some extra protein.

1 cup whole-grain farro
2 cups low-sodium vegetable broth
1 bay leaf
Kosher salt
1 large shallot, very thinly sliced
1/3 cup extra-virgin olive oil
3 Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
2 tsp. honey
Freshly ground black pepper
1 green apple, chopped
2 cups lightly packed arugula
1/2 cup shaved Parmesan
1/4 cup coarsely chopped toasted pecans
1/4 cup finely chopped fresh basil
2 Tbsp. finely chopped fresh parsley

In a medium saucepan over medium-high heat, bring farro, broth, bay leaf, and 1/2 tsp. salt to a boil. Reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. Transfer to a large serving bowl and let cool.

Meanwhile, in a small saucepan over medium heat, heat olive oil. Cook shallots, stirring occasionally, until beginning to bubble, about 5 minutes. Reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with salt. Let shallot oil cool.

Transfer shallot oil to a medium bowl. Add vinegar, mustard, and honey and whisk to combine; season with salt and pepper.

Add shallots, apple, arugula, Parmesan, pecans, basil, and parsley to bowl with farro. Drizzle dressing over and toss to coat.

4 servings