We first met Jana Nixon back in the spring of 2015, when she posted this photo on Instagram that won our hearts, and won her our Staub Cooking Pot Contest. Ever since, we've drooled over her photos and beautifully styled recipes, which makes this fun collaboration one we're pretty excited about.
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.
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.
Leave a comment