I first had this recipe in the backyard of my friend's house for a cooking club dinner. We were 5 women, and all of us loved it!
I made it again last week for my family and in-laws. I was hosting 8 people for dinner, so I made a double recipe. It made FAR too much! But, on the plus side, at least I stayed true to my name - I (almost) always make too much.
If you serve this salad alongside, say, fish or some other protein as the main course, one recipe is plenty, even though the recipe says it serves 4.
I highly recommend watching the video in Lena Abraham's original recipe on Delish.com. She shows you exactly how to make it. The most important thing, I'd say, is to make the farro well enough in advance so that it has plenty of time to cool.
The only really unusual step, to my mind, was using the oil in which I fried the shallots as the oil for the salad dressing. Well worth it, though; it infuses the whole salad with the yummy fried shallot flavour!
1 C Whole Grain Farro
2 C low sodium vegetable broth
1 1/2 tsp salt
1 Bay Leaf
1 large shallot, very thinly sliced
1/3 C extra virgin olive oil (reserve for dressing, later!)
3 tbsp apple cider vinegar
1 tbsp Dijon
2 tsp honey
2 C lightly packed arugula
1 Green Apple, chopped
1/2 C shaved parmesan cheese
1/4 C chopped basil
1/8 C chopped parsley
1/4 C toasted pecans, roughly chopped
Combine the farro and vegetable broth with the salt and bay leaf in a medium saucepan. Bring to a boil, the reduce to simmer and cook until the farro is tender and no broth remains, about 30 minutes. Transfer the cooked farro to a large bowl to let it farro cool.
In a small saucepan over medium heat, combine the oil and the shallots. When the shallots begin to bubble, reduce the heat to medium low and cook, stirring occasionally, until shallots are golden and crisp, 15-20 min. Remove the shallots from the oil with a slotted spoon and place on a paper towel-lined plate. Season with salt and let cool. Let the oil cool and use for the salad dressing.
Combine the cooled olive oil you used to fry the shallots with the vinegar, mustard and honey. Season with salt and pepper.
Combine the cooked, cooled farro with the crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle the dressing over the salad and toss to coat.
For the complete, original recipe by Lena Abraham, click here.