This farro salad with carrot and zucchini ribbons is perfect for spring and summer get togethers and is also a great make-ahead recipe.
Ingredients
For the farro salad:
4 cups (950ml) water
1⅔ cup (280g) farro (or other grain like quinoa, millet or bulgur)
1 tablespoon coarse salt
1 tablespoon extra virgin olive oil
1 garlic clove, peeled
2 zucchini, ends discarded and the remaining shaved like you would a carrot
2 carrots, ends discarded and the remaining shaved
10 grape tomatoes, halved
For the vinaigrette:
½ cup of extra virgin olive oil
4 teaspoons red wine vinegar
2 teaspoons dijon mustard
1 small shallot, thinly sliced
Salt and black pepper, to taste
Instructions
For the farro:
In a medium pot add the water, farro and salt. Bring to a boil then lower the heat to medium low. Cook until the farro is tender, about 25 minutes. Drain well then pour the farro into a large bowl.
In the meantime, heat the extra virgin olive oil in a large skillet, then add the carrots and peeled garlic clove. Cook over medium heat for 2-3 minutes. Add the zucchini and continue cooking for another 2-3 minutes until soft. Remove from heat and discard the garlic.
For the vinaigrette:
In a small bowl, mix together the extra virgin olive oil, red wine vinegar, dijon, shallot, salt and pepper.