Toasted Farro and Apple Salad with Mustard Vinaigrette

Ingredientes

1 cup pearled farro

Kosher salt and ground black pepper

3 tablespoons cider vinegar OR white wine vinegar

2 teaspoons Dijon mustard OR whole-grain mustard

3 tablespoons extra-virgin olive oil

½ small red OR yellow onion, finely chopped

1 large apple, cored and cut in ½-inch cubes

2 medium celery stalks, chopped

1 cup lightly packed fresh flat-leaf parsley OR mint OR dill OR a combination, roughly chopped

Instruções

In a large saucepan over medium, toast the farro, stirring, until lightly browned and fragrant, about 3 minutes. Add 1 quart water and 1 teaspoon salt; stir. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring once or twice, until the farro is tender with a little chew, 25 to 30 minutes.

Meanwhile, in a large bowl, whisk together the vinegar, mustard, oil and ½ teaspoon each salt and pepper. Stir in the onion; set aside. When the farro is done, drain in a colander; cool for 5 to 10 minutes.

Add the still-warm farro to the dressing mixture and toss. Let stand until cooled to room temperature, tossing once or twice. Add the apple, celery and parsley; toss to combine. Taste and season with salt and pepper.

Notas

This autumnal salad matches toothsome farro with tangy-sweet apple, crisp celery and pungent onion that’s mellowed by briefly steeping it in the mustard vinaigrette. Be sure the farro is still warm when it’s dressed. As it cools, the grains absorb flavor. The salad is delicious served cold or at room temperature.