Farro Salad with Apples and Herbs

Makes 6

1 1/2 cups pearled farro
1 3/4 teaspoons kosher salt, divided
1 cup roughly chopped flat-leaf parsley leaves
2 tablespoons fresh thyme leaves
2 tablespoons olive oil, divided
2 tender-sweet apples, such as Gravenstein, Gala, or Ginger Gold, unpeeled and cut into 1/2-in.-wide wedges
2 teaspoons sugar

4 tablespoons lemon juice
1 tablespoon honey
1 large shallot, finely chopped
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Make salad: Combine 1 qt. water, the farro, and 1 1/2 teaspoon salt in a 3- to 4-qt. saucepan. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until farro is tender, 25 to 30 minutes. Drain farro and spread on a baking sheet to cool and dry at least 5 minutes. Transfer to a serving bowl, add parsley and thyme, and toss to combine.
Make dressing: In a small bowl, whisk together lemon juice, honey, shallot, and salt. Whisk in oil in a thin stream. Pour over farro mixture and toss well to coat.

Preheat oven to 400F.
Place apples on a large rimmed baking sheet with low-sides. Toss apples with remaining 1 tablespoon oil and ΒΌ teaspoon salt and sugar. Bake until golden brown and caramelized, about 11 minutes.

To serve, mix farro, with apples with any juices and dressing. Serve warm or at room temperature.

2 thoughts on “Farro Salad with Apples and Herbs

  1. Made this recipe this past shabbat and it was yum. But believe you have a typo and I wanted to double check something…
    On the apple before baking, I presume you’re supposed to toss with the remaining 1/4 tsp salt and the sugar, correct? (u don’t mention the sugar and you mention the 1/4 tsp salt twice)
    And it’s correct to use 5 Tbs lemon juice in the dressing? It came out a little tart for my taste. (Altho that just made the sweet apple a stronger contrast.)
    PS Love the cookbook!

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