Joanne Weir Follow @ChefJoanneWeir

Farro, Cheddar, Walnut and Apple Salad

Farro, Cheddar, Walnut and Apple Salad
  1. Recipes
  2. Salads
  3. Farro Salad with Walnuts and Apple

Serves 6

Photo curtesy of the California Walnut Board
http://www.walnuts.org/cooking-with-walnuts/recipes/farro-cheddar-walnut-and-apple-salad/

Ingredients

1 cup farro
Kosher salt
1 cup California walnuts, toasted, coarsely chopped
2 stalks celery, thinly sliced on the diagonal
5 ounces Cheddar, 1/2-inch cubes
2 Granny Smith apples, quartered, cored, thinly sliced
2 tablespoons parsley, flat-leafed, chopped

Dressing
3 tablespoons extra-virgin olive oil
1 tablespoon walnut oil
3 tablespoons sherry vinegar
Black pepper, freshly ground

Instructions

Place the farro in a bowl and cover with plenty of cold water. Let sit for 10 minutes.

After 10 minutes, drain and place in a saucepan with cold water to cover by 2 inches. Add 1 teaspoon salt. On high heat, bring to a boil, reduce the heat to medium-low and simmer for 15 minutes until tender, but slightly crunchy. Drain and spread onto a baking sheet to cool completely.

For the dressing, in a small bowl, whisk together the olive oil, walnut oil, and vinegar. Season with salt and pepper.
In a bowl, gently combine the farro, walnuts, celery, cheddar apples, parsley, and dressing.

Season with salt and pepper and serve immediately.

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