When Spring hits and there are more daylight hours to savor, we enjoy taking a break after work and getting outside. In previous years, there were all kinds of things going on about town to do on warm Spring evenings. This year not so much, as we are continuing to shelter-in-place with another month added to our order. But we are determined to make the best of it. That means more cooking of great food at home!

Farro, an ancient wheat grain is versatile and delicious and the foundation of this salad that can be a main dish or a side dish. Many of the ingredients can be switched out for others, which is a huge bonus right now. If you don’t have a tart apple (I prefer granny smiths) then use what is available. No pecans? Walnuts work just as well. Any type of combination of young greens will work in this salad. We’ve used arugula, baby spinach, and butter greens. Can’t find fresh basil? Use all parsley. Experimentation is the name of the game right now. Embrace it! (And let me know what you tried and the results!)

Farro Salad with Apple & Baby Greens (adapted from delish.com) Makes: 4 Servings, Total Time Required:1 hour, 10 minutes, Prep Time: 10 minutes

Ingredients:

• 1 cup farro
• 2 cups vegetable broth
• 3/4 teaspoon kosher salt
• 1 bay leaf
• 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
• 2 cups lightly packed arugula or baby greens
• 1 green apple, peeled & chopped
• 1/2 cup (1 ounce) grated Parmesan cheese
• 1/4 cup freshly chopped basil
• 1/8 cup freshly chopped parsley
• 1/4 cup (1 ounce) pecans

Directions:

In a medium saucepan, combine the farro, vegetable broth, salt, and bay leaf. Bring it to a boil, then reduce it to a simmer and let it cook, stirring occasionally, until the farro is tender and the broth is all absorbed, about 30 minutes. When the farro is cooked, transfer it to a large bowl to cool. Discard the bay leaf.

While the farro is cooking, toast the pecans in a dry skillet over medium heat for 3-5 minutes, until they are fragrant and slightly toasted. Remove them from the pan and roughly chop them when they are cooled. Alternately, the pecans can be toasted in a 350º F oven for 7-10 minutes. Roughly chop the pecans when they are cool enough to handle.

In the same skillet over medium heat, combine the oil and shallots. When the shallots begin to bubble, reduce the heat to medium-low and cook them, stirring occasionally, until the shallots are golden and crisp, about 15 to 20 minutes.

Remove the shallots from the oil with a slotted spoon and place them on a paper-towel lined plate, reserving the oil for the dressing. Season the shallots with salt. Let the oil cool.

Make the dressing. In a medium bowl, combine the vinegar, mustard, and honey.

In a slow stream, add the cooled olive oil to the dressing, whisking constantly. Season the dressing with salt and pepper to taste.

Assemble the salad. Combine the cooked farro, crispy shallots, greens, apple, Parmesan, basil, parsley, and pecans.

Drizzle the dressing over the salad and toss to coat.

Serve.

An awesomely versatile side dish or main dish salad!  ~Linda

Farro Salad with Apple & Baby Greens (adapted from delish.com) Makes: 4 Servings, Total Time Required:1 hour, 10 minutes, Prep Time: 10 minutes

Ingredients:

• 1 cup farro
• 2 cups vegetable broth
• 3/4 teaspoon kosher salt
• 1 bay leaf
• 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
• 2 cups lightly packed arugula or baby greens
• 1 green apple, peeled & chopped
• 1/2 cup (1 ounce) grated Parmesan cheese
• 1/4 cup freshly chopped basil
• 1/8 cup freshly chopped parsley
• 1/4 cup (1 ounce) pecans

Directions:

In a medium saucepan, combine the farro, vegetable broth, salt, and bay leaf. Bring it to a boil, then reduce it to a simmer and let it cook, stirring occasionally, until the farro is tender and the broth is all absorbed, about 30 minutes. When the farro is cooked, transfer it to a large bowl to cool. Discard the bay leaf.

While the farro is cooking, toast the pecans in a dry skillet over medium heat for 3-5 minutes, until they are fragrant and slightly toasted. Remove them from the pan and roughly chop them when they are cooled. Alternately, the pecans can be toasted in a 350º F oven for 7-10 minutes. Roughly chop the pecans when they are cool enough to handle.

In the same skillet over medium heat, combine the oil and shallots. When the shallots begin to bubble, reduce the heat to medium-low and cook them, stirring occasionally, until the shallots are golden and crisp, about 15 to 20 minutes. Remove the shallots from the oil with a slotted spoon and place them on a paper-towel lined plate, reserving the oil for the dressing. Season the shallots with salt. Let the oil cool.

Make the dressing. In a medium bowl, combine the vinegar, mustard, and honey. In a slow stream, add the cooled olive oil to the dressing, whisking constantly. Season the dressing with salt and pepper to taste.

Assemble the salad. Combine the cooked farro, crispy shallots, greens, apple, Parmesan, basil, parsley, and pecans. Drizzle the dressing over the salad and toss to coat. Serve.