Ingredients

1 cup whole-grain farro

2 cups low-sodium vegetable broth

1 bay leaf

Kosher salt

1 large shallot, very thinly sliced

1/3 cup extra-virgin olive oil

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 teaspoons honey

Freshly ground black pepper

1 green apple, chopped

2 cups lightly packed arugula

1/2 cup shaved Parmesan

1/4 cup coarsely chopped toasted pecans

1/4 cup finely chopped fresh basil

2 tablespoons finely chopped fresh parsley

Instructions

Step 1: In a medium saucepan over medium-high heat, combine the farro, vegetable broth, bay leaf, and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the farro is tender and the broth has been absorbed, about 30 minutes. Transfer the cooked farro to a large serving bowl and let cool.

Step 2: While the farro cooks, heat the olive oil in a small saucepan over medium heat. Add the sliced shallots and cook, stirring occasionally, until the mixture begins to bubble, about 5 minutes. Lower the heat to medium-low and continue cooking, stirring occasionally, until the shallots turn golden and crisp, about 15 to 20 minutes. Use a slotted spoon to transfer the shallots to a paper towel-lined plate and season with salt. Allow the shallot-infused oil to cool.

Step 3: Pour the cooled shallot oil into a medium bowl. Whisk in the apple cider vinegar, Dijon mustard, and honey. Season the dressing with salt and freshly ground black pepper to taste.

Step 4: To the bowl with the farro, add the crispy shallots, chopped apple, arugula, shaved Parmesan, toasted pecans, basil, and parsley. Drizzle the dressing over the salad and toss gently to combine all the ingredients and evenly coat them with dressing.

Tips & Variations

For a boost of protein, add cooked chickpeas or grilled chicken.

Substitute apple cider vinegar with lemon juice for a brighter citrus flavor.

Try toasted walnuts instead of pecans for a different nutty crunch.

Use pear instead of apple for a sweeter variation.

Farro can be cooked a day ahead and refrigerated to save time when assembling the salad.

FAQs

Can I use pearled farro instead of whole-grain farro?

Yes, pearled farro cooks faster since the outer bran layer is removed. Adjust cook time accordingly, usually around 15-20 minutes. The texture will be slightly less chewy but still delicious.

How do I make the shallots crispy without burning them?

Cook the shallots slowly over medium to medium-low heat, stirring occasionally. Patience is key to allowing them to crisp evenly without burning. Remove them promptly once golden and crisp.