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Brussels Sprout Farro Salad

I like to use my food processor to shave Brussel sprouts. The slicing attachment makes it a breeze. If you don't own a food processor, you can buy shaved Brussel sprouts done for you!

Servings 4

Ingredients

  • 1 cup farro semi-pearled
  • 1 Tbsp extra virgin olive oil cold pressed
  • 1 shallot minced
  • 2 cloves garlic minced
  • 12 oz Brussels sprouts shaved
  • 1/2 pint cherry tomatoes halved
  • 1/4 cup hazelnuts toasted
  • 1/4 cup parsley chopped

dressing:

  • 1/3 cup extra virgin olive oil cold pressed
  • 1/4 cup raw apple cider vinegar
  • 1 1/2 tsp Dijon mustard
  • sea salt and pepper to taste

Instructions

  1. Rinse farro well in a fine mesh strainer. Put 3 cups of water and farro in a pot. Bring to a boil. Reduce heat to low and simmer uncovered for 15 - 20 minutes, until farro is slightly al denté. Drain and set aside.

  2. In a large skillet, heat 1 Tbsp olive oil over medium heat. Add shallots and garlic. Sauté until translucent, approximately 5 minutes. Add shaved Brussels sprouts and a dash or two of sea salt and freshly ground pepper. Sauté until lightly cooked, but still a bit firm.

  3. To make dressing, put all dressing ingredients in a mason jar and shake well.

  4. To toast hazelnuts, spread nuts on a baking sheet in one layer. Bake at 350F for 8 minutes, shaking pan halfway through. Allow nuts to cool enough to handle. Roll hazelnuts between pincher fingers to remove skin. Chop coarsely.

  5. In a large bowl, combine farro, Brussels sprouts, cherry tomatoes and parsley. Add dressing, to taste, and toss well. Top with toasted hazelnuts.