Apple And Farro Salad Food

APPLE FARRO SALAD RECIPE BY TASTY

Steps:

• Make the dressing: In a medium bowl whisk together the garlic, mustard, lemon zest, lemon juice, honey, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
• Make the salad: Add the farro and remaining ½ teaspoon salt and black pepper to a large bowl. Add 3 tablespoons of dressing, then toss to coat. Add the apples, hazelnuts, mint, and goat cheese and toss to combine. Dress with an additional 1-2 tablespoons of dressing and toss to coat. Season to taste with salt and pepper.
• Serve the salad with the remaining dressing alongside.
• Enjoy!

FARRO, APPLE AND PECAN SALAD

Steps:

• Soak farro in cold water for 20 minutes; drain well.
• Bring 2 quarts salted water to a boil in a medium pot. Add farro and simmer, uncovered, until tender, 30 to 35 minutes. Drain well then rinse under cold water for 30 seconds. Drain again, then transfer to a large bowl, cover and refrigerate.
• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add apples, stir well and cook until slightly softened, 2 to 3 minutes more.
• Transfer apple mixture to bowl with farro. Add thyme, vinegar, remaining 2 tablespoons oil, pecans, salt and pepper and toss gently to combine. Serve immediately.

APPLE AND FARRO SALAD

Steps:

• start a small pot of salted water to boil, add farro and cook until tender (25 minutes) strain and set aside to cool
• Place greens in a bowl or on a platter. Add chopped Marcona almonds, cranberries, dates, Manchego cheese, mint, avocado and apple. Add cooled farro.
• Whisk salad dressing ingredients together until emulsified. Drizzle over salad and toss. Sprinkle with a little more sea salt and pepper if desired. Serve

APPLE CIDER FARRO

Steps:

• Bring 2 cups each apple cider and water to a boil in a saucepan. Stir in 1 1/2 cups farro, 3 strips lemon zest and 1 teaspoon kosher salt. Reduce the heat and simmer until the farro is tender and the liquid is mostly absorbed, 35 minutes. Let cool slightly. Whisk 2 tablespoons each olive oil and lemon juice in a medium bowl. Add the farro and toss. Top with grated Parmesan.