My husband is seriously addicted to salsa and hot sauce. He puts it on…everything. Before even tasting the food, he’ll douse it with hot sauce. I’m convinced he has dead taste buds. That being said, he makes the best homemade salsas and this is one of my favorites.
Brussels Sprout Farro Salad
I like to use my food processor to shave Brussel sprouts. The slicing attachment makes it a breeze. If you don't own a food processor, you can buy shaved Brussel sprouts done for you!
Ingredients
- 1 cup farro semi-pearled
- 1 Tbsp extra virgin olive oil cold pressed
- 1 shallot minced
- 2 cloves garlic minced
- 12 oz Brussels sprouts shaved
- 1/2 pint cherry tomatoes halved
- 1/4 cup hazelnuts toasted
- 1/4 cup parsley chopped
dressing:
- 1/3 cup extra virgin olive oil cold pressed
- 1/4 cup raw apple cider vinegar
- 1 1/2 tsp Dijon mustard
- sea salt and pepper to taste
Instructions
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Rinse farro well in a fine mesh strainer. Put 3 cups of water and farro in a pot. Bring to a boil. Reduce heat to low and simmer uncovered for 15 - 20 minutes, until farro is slightly al denté. Drain and set aside.
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In a large skillet, heat 1 Tbsp olive oil over medium heat. Add shallots and garlic. Sauté until translucent, approximately 5 minutes. Add shaved Brussels sprouts and a dash or two of sea salt and freshly ground pepper. Sauté until lightly cooked, but still a bit firm.
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To make dressing, put all dressing ingredients in a mason jar and shake well.
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To toast hazelnuts, spread nuts on a baking sheet in one layer. Bake at 350F for 8 minutes, shaking pan halfway through. Allow nuts to cool enough to handle. Roll hazelnuts between pincher fingers to remove skin. Chop coarsely.
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In a large bowl, combine farro, Brussels sprouts, cherry tomatoes and parsley. Add dressing, to taste, and toss well. Top with toasted hazelnuts.