Farro Salad with Mushrooms and Gorgonzola

Name: Farro Salad with Mushrooms and Gorgonzola
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1/4 cup olive oil; 1 shallot (chopped); 1 cup farro (rinsed); 2 sprigs fresh thyme; 1 teaspoon kosher salt; 8 ounces assorted mushrooms (such as cremini, royal trumpet and maitake); 1 cup red grapes (halved); 1 bunch Tuscan kale (sliced thin and massaged with 1/4 teaspoon kosher salt); 2 tablespoons lemon juice; 1 cup shaved Gorgonzola dolce cheese (see Cook's Note); 3 tablespoons apple cider vinegar; 2 tablespoons olive oil; 2 teaspoons Dijon mustard; 3/4 teaspoon kosher salt; 1/2 teaspoon chopped fresh thyme

You must be signed in as a member to print this content

Servings

Prep Time

10 minutes

Cook Time

55 minutes

Image of Farro Salad with Mushrooms and Gorgonzola

Ingredients

For The Salad:

1/4 cup olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 shallot (chopped)
1 cup farro (rinsed)
2 sprigs fresh thyme
1 teaspoon kosher salt
8 ounces assorted mushrooms (such as cremini, royal trumpet and maitake)
1 cup red grapes (halved)
1 bunch Tuscan kale (sliced thin and massaged with 1/4 teaspoon kosher salt)
2 tablespoons lemon juice
1 cup shaved Gorgonzola dolce cheese (see Cook's Note)

For The Dressing:

3 tablespoons apple cider vinegar
2 tablespoons olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon chopped fresh thyme

Instructions

This recipe originally appeared on Giada Entertains: Dog Park Picnic.

For the salad:

Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil and the shallot. Cook, stirring with a wooden spoon, until the shallot is fragrant and soft, about 1 minute. Add the farro and thyme and toast for another 2 minutes. Add 1/2 teaspoon salt and 2 1/2 cups water and bring to a simmer, stirring occasionally. Reduce the heat to maintain a gentle simmer. Simmer, stirring occasionally, until the water is evaporated and the farro is tender, 35 to 40 minutes. Remove from the heat, cover and let steam for 10 minutes. Discard the thyme sprigs.
Meanwhile, heat a medium skillet over medium-high heat. Add the remaining 2 tablespoons olive oil and the mushrooms. Season with the remaining 1/2 teaspoon salt and cook, stirring occasionally, until the mushrooms have lost their water and are golden brown and starting to crisp, about 15 minutes.

For the dressing:

In a large bowl, make the dressing by whisking together the vinegar, olive oil, mustard, salt and thyme. Add the warm farro and mushrooms to the dressing. Toss well to coat and allow to cool to room temperature.
Add the grapes, kale and lemon juice. Toss well, top with the Gorgonzola shavings and serve.