Farro with Roasted Onions and Brussels Sprouts
A “somewhat” healthy salad
I am not one to count calories but I do try and eat healthy. Healthy meaning fresh vegetables and no processed foods to speak of. I love all types of grains and this salad has farro as the star. Have you tried farro before? It reminds me of a cross between barley and Israeli couscous. I love the crunch that farro provides along with the earthiness of roasted brussels and fresh onions. There is a dressing that is tossed with this salad and it is very easy to put together.
Truffle oil with farro?
Yes. The short answer is absolutely, yes! Truffle tends to sound fancy and real truffles are expensive and fancy but the farro holds its own with this truffle combo. The dressing for this salad is incredibly simple. Olive oil, good balsamic vinegar and white truffle oil with salt and freshly ground black pepper. You can bump up the truffle oil and cut back on the olive oil if you are looking for a more forward truffle taste. I prefer white truffle oil in this recipe as it is a more delicate flavor where I find black truffle oil like a punch in the gut. Black truffles are very earthy and is as subtle as a high-speed train. If you only have black truffle oil, i would use half the amount, kick up the EVOO and get that balance of flavor.
Top this salad with dry roasted peanuts and thinly sliced scallions. It is really great on its own with some sliced grilled chicken or alongside a nice Ribeye steak.
I hope you enjoy this recipe! Bon Appetit!
Farro and Brussels Sprouts Salad with Truffle Vinaigrette
An elevated side dish with truffle and balsamic vinegar dressing
Ingredients
- 1/2 cup farro
- Vegetable broth to cook the farro
- 1 pound Brussels sprouts, cleaned and quartered
- 3-4 spring onions or leeks, cleaned and cut into quarters
- Olive Oil
- Diamond Crystal Salt and Freshly Ground Pepper
- Dressing ingredients
- 1/4 cup olive oil
- 1/2 cup good quality balsamic vinegar
- 1/4 cup white truffle oil
- Diamond Crystal Salt and freshly cracked black pepper
- 5 scallions, sliced thin on the bias
- 1/2 c. dry roasted peanuts
Instructions
1. Preheat oven to 350 degrees
2. Place Brussels Sprouts and Onions on a sheet pan. Toss with olive oil. Sprinkle salt and pepper and toss again
3. Roast in the oven until fork tender, about 20-25 minutes
4. Whisk the olive oil, balsamic vinegar and truffle oil. Add salt and pepper to taste.
5. Cook the farro according to package directions in vegetable stock.
6. When farro is done and still warm toss with dressing. Half of it at a time. You don't want it soupy. Toss in roasted veggies. Let cool to room temp.
7. Top with peanuts and scallions.