Carrot and Farro Salad
May 22, 2022
Carrot and Farro Salad (Recipe)
4 large carrots, thick sliced on a bias
Olive oil, to drizzle + 2 tsp (I use Kasandrinos)
1 shallot, chopped
1 cup farro
2 ¾ cup broth (fake chicken or vegetable)
Citrus, Ginger and Dill Dressing
⅓ cup olive oil
½ tsp peeled and chopped fresh ginger
1 Tbsp lemon juice
¼ cup orange juice
1 tsp maple syrup
¼ cup fresh dill fronds, packed
Salt and black pepper, to taste
Preheat the oven to 400º F. Line a large, shallow pan with parchment. Spread carrots over the parchment in a single layer and drizzle with olive oil. Move the carrots around in the oil until coated and then spread in a single layer again. When the oven is hot enough, bake for 25-30 minutes. Remove from the oven and slightly cool.
While the carrots are roasting, add 2 tsp olive oil, shallot and a pinch of salt to a medium saucepan. Sauté over low heat for 1-2 minutes or until shallot is soft. Add farro, and toast over medium-low heat—stirring constantly—for 2 minutes. Add broth, bring to a boil, cover and simmer over low heat for 30 minutes. Drain off all excess liquid, and then, set aside.
In a bowl add olive oil for the dressing, fresh ginger, lemon juice, orange juice, and maple syrup. Mix it well. Add fresh dill to the mix, and pulse until it is broken down, but still looks like dill floating around in the dressing
In a large mixing bowl, add the roasted carrots, farro and dressing together. Serve roasted carrots and farro with citrus, ginger and dill warm or cold.
Servings : 4
Ready in : 25-30 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
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