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Roasted Carrot and Farro Salad MICHAEL SYMON

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A great salad you could turn into a full on meal!

ingredients
ROASTED CARROT AND FARRO SALAD
1/4 cup olive oil (plus 2 tablespoons and more to garnish, divided)
1 pound organic carrots (peeled, cut into 2-inch pieces on a bias)
1/4 teaspoon ground cinnamon
1 tablespoon maple syrup
1/2 teaspoon chipotle powder
1 cup farro
3 cups water or vegetable stock
4 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1/2 cup hazelnuts (toasted, roughly chopped)
1 cup Chinese celery (plus more to garnish, roughly torn)

directions
Preheat the oven to 400ºF.
Place the carrots in a mixing bowl and drizzle with 2 tablespoons of olive oil. Add the cinnamon, chipotle powder, maple syrup and season with salt and pepper. Toss to evenly combine then spread into an even layer on a baking sheet. Place in the oven and roast for about 20 minutes, until golden brown and just cooked through. Remove from the oven and set aside.
Place the farro in a medium sauce pot with 3 cups of water or stock. Season with salt and pepper, then bring to a boil. Cover and simmer for about 12 minutes, until tender but chewy. Drain any remaining liquid then set aside to cool.
In a mixing bowl, whisk together the sherry vinegar and Dijon. Drizzle in 1/4 cup of olive oil then season with salt and pepper. Add the cooked farro, carrots, hazelnuts, and Chinese celery. Re-season if needed, then serve at room temperature or chilled. Garnish with a drizzle of olive oil and some additional torn Chinese celery.
To Toast Hazelnuts: Place on a sheet tray in an even layer. Place in the preheated oven and toast until golden brown and fragrant, about 5-7 minutes.
Tip: Don’t fancy farro? This recipe is just as delicious with rice or quinoa!

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