Recipes I Want To Try
Herby Green Apple Farro Salad
3 tablespoons red wine vinegar
2 tablespoons minced shallot
2 tablespoons mild honey
2 teaspoons Dijon mustard
1 teaspoon dried mint, optional
1/3 cup extra-virgin olive oil
1/4 teaspoon kosher salt, plus more as needed
1/8 teaspoon freshly ground black pepper
1 1/2 cups pearled farro
1 large Granny Smith apple, chopped
2 Persian cucumbers, chopped
1 small fennel bulb, quartered, cored, and thinly sliced
2 cups baby arugula
1/3 cup marcona or roasted almonds, roughly chopped
1/2 cup basil leaves, torn
1/4 cup finely chopped chives
Optional: Edible flowers, to garnish (we used micro marigolds)
Make the dressing
Add the vinegar, shallot, honey, mustard, and mint to a medium bowl and whisk to combine. Add the olive oil, salt, and pepper and whisk vigorously to fully combine. Taste and add more salt, if needed. Set aside.
Make the salad
Bring a medium pot of water to a boil over high heat. Stir in the farro, lower heat to medium-high and cook, partially covered and stirring occasionally, until farro is al dente, 25 to 30 minutes. Drain well and let cool.
Add the cooked and cooled farro to a serving bowl along with the apple, cucumbers, fennel, arugula, almonds, basil leaves, and chives. Drizzle with desired amount of dressing (save any leftovers for another use), and gently toss to combine. Garnish with edible flowers if desired.