Shaved Vegetable Farro Salad
Not sure what’s more annoying...the fact that no one in my house has been able to stop “singing” the Axl Foley theme song from Beverly Hills Cop since last Monday or that I’ve cooked (and cleaned!) no less than 628 meals in the last 8 weeks.
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Here’s meal #629 for ya. I literally shaved all the herbs and vegetables I could find in my fridge and tossed them with farro that was simmered in Apple cider.
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Ready in 10 minutes and looks like I put in WAY more effort than I really did. Perfect as is, or without cheese to make it vegan or topped with grilled chicken, or shrimp or tuna. Is it a salad? Is it a side dish? I don’t know but at least it’s not a banana in a tailpipe. 😜
STEP BY STEP PICTURES:
Yield: 6
Shaved Vegetable Farro Salad
Prep time: 25 MCook time: 12 MTotal time: 37 M
Ingredients:
Farro:
- 1 ½ cups farro (look for the quick cooking kind)
- 2 cups apple cider - THE DRINK NOT THE VINEGAR (use all water if that’s whatchu got)
- ½ cup water
- 1 tablespoon kosher salt
Dressing:
- ¼ cup extra-virgin olive oil
- zest from 1 lemon (always zest before you juice)
- 2 tablespoons fresh lemon juice (from 1 lemon)
Vegetables: BUT USE WHATCHA GOT
- 3 asparagus spears, shaved as thin as possible
- ¼ large fennel, shaved as thin as possible
- 2 celery stalks, shaved as thin as possible
- 6 - 8 brussels sprouts, shaved as thin as possible
- 2 radishes, shaved as thin as possible
- 2 tablespoons chopped fresh dill (or basil, mint, parsley, etc)
- 1 scallion, thinly sliced (see above)
Add in's:
- ½ cup crumbled feta cheese, goat’s or sheep’s milk preferred (optional, or use shaved parmesan)
- 2 tablespoons slivered toasted almonds (or any nut)
- 2 tablespoons pepitas (or any seed)
Instructions:
Farro:
- In a medium saucepan, bring farro, apple cider, water & salt to a simmer. Simmer until farro is tender and liquid evaporates, about 12 minutes or according to package instructions. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool and store in the refrigerator until ready to serve. It will be sticky and harden a bit and that’s ok. The oil and lemon juice dressing will loosen it up.
Dressing:
- Transfer the cooled farro to a large mixing bowl. Drizzle olive oil, lemon zest and lemon juice on top and mix well.
Vegetables:
- Top with shaved vegetables and fresh herbs and toss to combine. If you are making this dish ahead, you can stop here and continue on just before serving.
Add in's
- Just before serving, fold in cheese & nuts, if using.
Equipment:
large pot
large bowl
hand mandolin, optional but it’ll make your life easier
-use the guard or use a kevlar glove if you like having all your fingertips