We still have an abundance of carrots from our garden so this salad from Deb Perelman’s, ‘Smitten Kitchen Cookbook’, was the perfect addition to dinner. Best of all, all of the components can be prepped ahead of time – enjoy!
Carrot, Parsnip and Farro Salad
2 c. farro AND 4 c. chicken broth
2 lbs. carrots AND 1 lb. parsnips, all peeled and cut into 2-inch lengths
olive oil AND salt
5 T. olive oil
1/2 t. harissa (or more to taste)
1 t. honey AND a pinch of cumin AND salt to taste
1/4 c. EACH chopped fresh mint AND parsley
1/2 to 1 c. crumbled feta
Bring the farro and broth to a boil in a medium pot and then simmer for about 15 minutes until the farro is tender. If there is any liquid left, drain it well and set the farro aside until the vegetables are ready. Preheat the oven to 400 and line a large baking sheet with parchment. Put all of the carrots and parsnips on the parchment and lightly drizzle with a bit of olive oil, use your hands to give them all a toss to coat them with oil and then spread them out evenly. Sprinkle all with a bit of salt and then bake for 20 to 30 minutes until tender, making sure to give them a stir at least once.
In a small bowl, whisk together the olive oil, harissa, honey, cumin and salt – I used more farro in my salad (Deb only used 1 cup), so you may or may not wish to make a bit more dressing. Taste for seasonings and then in a large bowl, toss together the farro, cooked carrots and parsnips and dressing. This could now sit on your counter for a couple of hours, or you could make the salad the day before to this point and put it covered into the fridge. I think warm or room temperature is tastiest (and it was still very good the following day) – but right before serving, don’t forget to toss in the mint, parsley and feta. This is wonderful with just about anything grilled.