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Farro and Brussels Sprouts Salad with Manchego

Farro and Brussels Sprouts Salad with Manchego

By Courtney HillOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    20 minutes active

A type of ancient wheat, farro boasts a wonderfully tender-chewy texture that pairs well with tangy-sweet raisins and earthy Brussels sprouts. First, we toast the farro in a little olive oil to bring out its nutty taste. While the grains simmer in water, we soak raisins and chopped onion in vinegar to soften and plump the fruit and mellow the onion’s bite. Then the mixture is combined with the warm farro so the grains soak up the flavors as they cool. Shaved manchego (or Parmesan) cheese adds a contrasting salty note. Serve room-temperature alongside roast chicken or as a meatless main topped with a soft poached egg.

Ingredients
  • ½

    cup pearled farro

  • 3

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • Kosher salt and ground black pepper

  • ¼

    cup white balsamic vinegar OR white wine vinegar

  • ⅓

    cup raisins OR dried cherries

  • ½

    small red onion, finely chopped

  • 12

    ounces Brussels sprouts, trimmed

  • 1

    ounce manchego OR Parmesan cheese, shaved with a vegetable peeler

Step 1

In a large saucepan over medium, combine the farro and 1 tablespoon oil. Toast, stirring occasionally, until lightly browned and fragrant, about 3 minutes. Stir in 2 cups water and ½ teaspoon salt. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until tender with a little chew, 25 to 30 minutes.

Step 2

Meanwhile, in a large bowl, stir together the vinegar, raisins, onion and ¼ teaspoon each salt and pepper; set aside. When the farro is done, drain in a colander if needed. Add the still-warm farro to the vinegar mixture and toss. Let stand until cooled to room temperature, tossing once or twice.

Step 3

Working in batches if needed, in a food processor with a slicing disk, slice the sprouts and add to the farro mixture. Add the remaining 2 tablespoons oil, ¼ teaspoon salt and ½ teaspoon pepper; toss to combine. Taste and season with salt and pepper. Serve topped with the cheese and drizzled with additional oil.

Step 4

Optional garnish: Chopped toasted walnuts OR hazelnuts

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