Farro Salad

We use tons of parsley and basil brighten up this tasty farro salad so it's perfect for a summer lunch or an appetizer with dinner. Farro is an ancient grain packed with dietary fiber and protein! Because it is a complex carbohydrate, we find it suitable for diabetics but still recommend small serving portions!

Farro Salad. Photo by Jenny Dorsey.

Farro Salad. Photo by Jenny Dorsey.

Farro Salad

Servings: 4

Time: 30 min

 INGREDIENTS

  • 3 cups cooked farro
  • 2 red bell pepper, julienned
  • 1 head fennel, quartered, cored, mandolined
  • 3 celery stalks, sliced
  • ½ cup parsley, chopped
  • ½ cup sweet basil, chopped
  • 1 jalapeño, minced
  • Kosher Salt
  • Black Pepper

Shallot Vinaigrette

  • 2 large shallots
  • 2 lemons, juiced
  • 1 tsp Dijon mustard
  • 3 Tbsp walnut oil
  • 2 cloves garlic
  • 1 dash ground cumin
  • Kosher Salt
  • Black Pepper

INSTRUCTIONS

  1. Preheat oven to 375F.
  2. Place shallots, skin on, on small sheet tray lined with parchment. Roast 20 minutes.
  3. Combine farro with red bell pepper, fennel, celery, parsley, basil, carrot and jalapeno.
  4. Peel roasted shallots and puree with lemon, walnut oil and garlic.
  5. Season with salt and pepper to taste.
  6. Toss with farro mixture thoroughly to combine and season to taste.