Farro Salad with Roasted Shallots + Herbed Oil
3 cups cooked Flourist Farro
8-10 shallots, peeled and roughly chopped
Half bunch parsley, chopped
Half bunch of cilantro, chopped
Half bunch of mint, chopped
Handful of chives, chopped
Handful fresh tarragon, chopped
½ cup olive oil
Zest + juice of 1 lemon
Cook the Flourist Farro (according to box directions) *I used half vegetable stock, half water. Chopped the shallots roughly into chunks, lay on a lined baking sheet, drizzle with olive oil and sea salt. Roast until golden.
Put ½ cup of olive oil in a jar, add herbs, chopped, into the oil, add lemon zest and juice of lemon and a good pinch of salt. Shake the jar, and let it sit while the shallots roast. In a large bowl, toss the cooked Farro in the herbed oil and mix in shallots. Enjoy right away, or let chill in the fridge for a couple of hours to let the flavours develop.