Farro and Argula Salad

Farro is a an ancient grain widely used in Italy for centuries. It is an excellent source of dietary fiber, protein and iron. This grain has a nutty flavor and a chewy texture. Farro is easy to prepare and goes well with a variety of meals, like soups, salads and side dishes. It readily absorbs flavor and hence using stock and aromatics to add more complexity. You need about 2 cups of water/stock to cook 1 cup of farro. But it is best to check the manufactured cooking instructions on the package. I used 2 cups vegetable stock and also added a bay leaf to the pot while cooking.

Ingredients

Dressing

• 1/3 cup extra virgin olive oil
• 3 Tbsp. apple cider vinegar
• 1 Tbsp. dijon mustard
• 1 Tbsp. honey
• salt and pepper to taste

Salad

• 2 cup arugula
• 1 cup uncooked farro
• 2 cups vegetable stock (or chicken stock)
• 2 large shallots
• 1 green or red apple sliced. (substitute pear if you like)
• 1 bay leaf
• 1 Tbsp. each chopped parsley and basil
• 1/2 cup pecans toasted.
• 1/2 cup shaved parmesan

Instructions

1. In a pot add 1 cup farro, 2 cups of broth and a bay leaf and let it come to a boil.Close the lid and simmer for  20 min. Switch off the stove and do not open the lid for another 10 min. Transfer in a bowl and let it cool.
2. Slice the shallots lengthwise. In a pan heat up the olive oil, add the shallots and fry it in medium heat until brown and golden. Make sure the shallots don't burn.
3. Strain the shallots and place on a paper towel to absorb all the excess oil.
4. Let the oil in the pan cool and transfer it in a bowl. To this bowl add the rest of the ingredients listed for the dressing. Whisk and combine.
5. Take a large bowl, combine all the ingredients listed for the salad except parmesan. Add the dressing and toss it well to coat.
6. Finally add parmesan, mix gently and serve.