Farro Salad
While we were in Paris we spent time in Luxembourg Gardens for an afternoon picnic. It was definitely a highlight of the trip! One of our snacks was a salad we got at a grab-and- go grocery. It was a pint of hazelnuts, raw green beans, parmesan and some other delicious notes. I’ve put a spin on this yummy dish- I am bringing you an amazing Farro Salad to accompany your Turkey and Dressing this year! This is a savory mixture with the perfect amount of crunch and tangy bite. Enjoy and Happy Thanksgiving!
Ingredients:
4 Tablespoons Extra Virgin Olive Oil
12 oz. Package Green Beans
3 Cups of Cooked Farro
1 Cup of Chopped Red Onion
1 Teaspoon of Umami or a Savory Seasoning
1 Teaspoon Apple Cider Vinegar
1 Tablespoon of Mayonnaise
1 Tablespoon Italian Dressing
1 Cup Chopped Pecans
1/2 Teaspoon Kosher Salt
Cracked Pepper (to taste)
Shaved Parmesan (to taste)
Instructions:
Cook Farro According to Package Directions. Remove from heat, rinse with cold water, drain and let sit.
Roughly chop the Red Onion. Add to skillet with two tablespoons of Olive Oil on medium heat. You will sauté the Chopped Onion until it is soft and brown on the edges. Remove from heat and set aside.
Rinse, drain and cut Green Beans into quarters.
In a small mixing bowl, combine Umami, Apple Cider Vinegar, Mayonnaise and Italian Dressing. Whisk and mix well.
In a large mixing bowl, combine the liquid ingredients, Green Beans, Chopped Pecans, Onions, Salt and Farro. Toss the ingredients, until combined. Transfer to serving dish, and top with Cracked Pepper and Shaved Parmesan.
Serve and Enjoy!
