Carol Salad (Carol as in Aunt)

Aunt Carol found this recipe and got Heffrey and I HOOKED. Apparently Paul and Brunon can down an entire batch in one go. As can we--it is indescribably yummy and filling. It is usually made with farro, but quinoa works great, brown rice is fine in a pinch. And as always, the parmesan can be swapped for vegan cheese, preferably Violife Parmesan, which comes in a wedge. Enjoy your newest salad addiction.

INGREDIENTS:

1c farro

2c veggie broth

1 1/2 tsp kosher salt

1 bay leaf

1 large shallot, very thinly sliced

1/3 c olive oil

3 tbsp apple cider vinegar

1 tsp Dijon mustard

2 tsp honey *obvi leave out if vegan, it will be fine

black pepper

2c arugula

1 green apple, chopped

1/2 c shaved parm

1/4c freshly chopped basil

2 tbsp chopped parsley

1/4c toasted pecans. roughly chopped

DIRECTIONS:

For the farro

Medium saucepan, combine farro, veggie broth, salt, bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool.

For the shallots

In a small saucepan over medium heat, combine oil and shallots. When the shallot begin to bubble, reduce heat to medium low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with slotted spoon and place on paper towel lined plate and season with salt. Let oil cool.

For the dressing

Make dressing/combine cooled olive oil, vinegar, mustard, honey and season with salt and pepper.

For the salad

Combine all the yummy stuff!