Chewy grains of farro are combined with savory mushrooms, slightly bitter fennel, and sweet slices of apple in this unique salad. Whether you serve this dish as an appetizer or a light lunch, you’ll appreciate its refreshing taste.
1 c. farro (whole or semi-pearled)
2.5 c. water
1 tsp. Kosher salt
5 tbsp. extra-virgin olive oil
2 generous handfuls chanterelle mushrooms, cleaned, dried and quartered
Juice of 1 lemon
1 apple, peeled and sliced as thin as possible, tossed immediately with lemon juice to prevent browning
1 bulb fennel, sliced as thin as possible
16 thinly shaved slices of parmesan
2 tbsp. Acetoria apple vinegar (or 2 tbsp. apple cider vinegar and 2 tsp. sugar)
Fresh parsley leaves
Rinse and boil the farro according to package directions. Cool to room temperature. Heat a skillet on medium high flame. Add 1 tbsp. olive oil. Sauté the mushrooms, turning occasionally until nicely browned and tender. Season with sea salt and remove from the pan. Season the apple vinegar with salt and pepper. Drizzle in the remaining olive oil, whisking continuously to emulsify. Taste and adjust seasonings. To serve, mound 1/2 c. of farro on each plate. Top with a handful of sliced apples and fennel. Drizzle on some of the dressing. Top with 3 slices of parmesan, 1/4 of the chanterelles and parsley. Drizzle remaining dressing around the plate, and hit with a few grains of a finishing salt and fresh ground black pepper.