Shaved Brussel Sprouts and Farro Salad

 

1 Brussels sprout stalk (I used 1 lb. frozen)

1 1/2 Tbsp Dijon or Spicy Brown Mustard

1 small shallot, minced

1/3 cup Sherry vinegar (I didn't use)

1/3 cup and 1 tsp Extra virgin Olive Oil (I used 1/4 cup and 1 tsp.)

1/4 cup Shaved Parmesan, or to taste

1/2 a Lemon (I didn't use)

3/4 cup farro

1 teaspoon Butter

Salt and Pepper

Directions

Use a paring knife to trim the sprouts from the stalk. Separate and reserve the big leafy tops, and any leaves that fall while you’re trimming the sprouts. Wash the sprouts and the leaves separately. Set the leaves aside for now. You can shave the brussels sprouts in a food processor, with a mandoline, or with a knife.  (For the frozen sprouts I allowed them to thaw just slightly and then cut them into 1/4s).  Once your sprouts are shaved, lightly toss them with olive oil, salt, and pepper and spread on a parchment-lined baking sheet. Roast at 425ºF until brown and crisp, about 10 minutes. Make sure to stir them at least once while they’re roasting. (When using frozen sprouts you may want to turn the heat up to 450.  They don't brown as well or quickly as fresh).

In a saucepan, cover 3/4 cup farro with plenty of water, and add a generous pinch of salt. Bring to a boil and cook for 20 minutes. Drain the farro and discard the cooking water. In a saute pan, melt 1 teaspoon butter with 1 teaspoon olive oil over medium-high heat, then toast the farro until it’s golden.  (For some reason I couldn't get my farro toasted but that turned out ok for my dish.  This is also when I added 1/4 cup of olive oil and the shallots, letting them cook slightly.)

While the sprouts and farro are cooking, make the dressing. In a jar or tupperware, combine the shallot, vinegar, olive oil, and salt and freshly ground pepper to taste. Shake or whisk thoroughly.

Toss the roasted sprouts with the toasted farro and the dressing, and serve on a platter with shaved parmesan scattered over.  (For my dish I eliminated this step completely.  I mixed the sprouts, farro and cheese, tossing it while everything was still warm allowing some of the cheese to melt.)

Comment:  This recipe came from John Spottiswood at CookEatShare.com and it caught my eye immediately.  I did make a few changes because I'm not a lemon nor vinegar fan when it comes to my farro nor Brussel Sprouts.  I ended up tasting as I went along determining what I wanted to add.  There was one other ingredient that I haven't listed and that was a few sprinkles of Greek Seasoning (can be found at Walmart).  The 4 food testers that ate this dish all loved it!  And so did I.  I'll make it again.