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Serves:3 to 4

The grain salad every picnic needs. by LENA ABRAHAM - delish.com


  • 1 c. whole-grain farro
    2 c. low-sodium vegetable broth
    1 1/2 tsp. kosher salt
    1 Bay leaf
    1 Large shallot, very thinly sliced
    1/3 c. extra virgin olive oil
    3 tbsp. apple cider vinegar
    1 tbsp. Dijon mustard
    2 tsp. honey
    Freshly ground black pepper
    2 c. lightly packed arugula
    1 Green apple, small diced
    1/2 c. shaved parmesan cheese
    1/4 c. freshly chopped basil
    1/8 c. freshly chopped parsley
    1/4 c. toasted walnuts or pecans, roughly chopped


  • 1. In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool.
    2. In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp and golden, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.
    3. Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.
    4. Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.
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