Lacy’s Summer Farro Salad

Lacy's Summer Farro Salad

Author: Liz Bokisch

This recipe uses farro which is an ancient grain commonly used in Italy. It retains its al-dente texture and has a nice nutty flavor which makes it perfect for hearty salads and a nice substitute for pasta. Serve in a big butterleaf lettuce cup for cute individual servings! This recipe pairs great with Bokisch crisp white wines!

Ingredients

1 cup whole grain farro
2 cups vegetable broth
⅓ cup high quality extra virgin olive oil
2 Tbs white balsamic vinegar
1 Tbs apple cider vinegar
2 tsp Dijon mustard (not grainy)
1 small shallot, chopped brunoise or minced
1 Tbs honey
Salt/pepper to taste
2 cups arugula
1 crisp green apple, sliced into batons and sprinkled with lemon juice
2 cups green grapes, halved
¾ cup shaved parmesan
¼ cup chopped walnuts
1 handful of chopped basil/parsley

Instructions

Bring vegetable broth to a boil and gradually stir in farro.
Return to a simmer, cover, and cook for 20 min until light and fluffy. Cool completely.
Make the dressing: Whisk together next 6 ingredients until well blended. Taste; season with salt and pepper.
Chop the mix-ins: apple, grapes, walnuts.
Mix the cooled farro with the salad mix-ins, the fresh chopped herbs, arugula, and parmesan together and toss in the dressing.
Mix until well combined and season with salt and fresh cracked pepper to taste. Serve chilled to just above room temperature.

Notes

Top with grilled chicken to turn it into a main dish! Use within 5 days.