roasted mushroom + farro salad
photo by Jennifer Johnson
1 tablespoon minced shallot
1/4 cup extra virgin olive oil
Zest and juice from 1/2 orange
1/2 tablespoon Dijon mustard
1 tablespoon honey
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup farro, rinsed
1 1/2 cups water
1 cup low-sodium mushroom (vegetable or chicken) stock
1 pound mushrooms (cremini, shiitake, and/or oyster), sliced if needed
3 tablespoons extra virgin olive oil
10 medium Brussels sprouts, trimmed and sliced
1/2 cup whole almonds, roughly chopped
1/2 cup dried cranberries
1/2 bunch baby kale, washed and dried
Shaved fresh Parmigiano-Reggiano, for garnish
Make dressing. In a mason jar, add all ingredients, cover, and shake to combine. Set aside.
In a medium pot, add farro, water, and broth. Bring to a boil over medium heat, cover, and reduce heat to low. Simmer for 20-25 minutes, until al dente. Remove from heat and drain any remaining liquid. Place in a bowl and toss with 1/4 cup dressing. Set aside to cool.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Arrange mushrooms evenly on baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, stirring once halfway through, until mushrooms are softened. Remove from oven and allow to cool.
To assemble, combine farro, Brussels sprouts, almonds, cranberries, kale, and roasted mushrooms in a large bowl. Toss with a bit of dressing, Parmigiano-Reggiano, and serve.