Farro, Parsley, and Shallot Salad with Roasted Chicken and Salsa Verde
/Recently, I showed how to make an incredibly delicious farro salad on my segment Alimenta Tu Alma on Al Dia. Every single time I make this salad for a dinner party or event, people go absolutely crazy. This is a must. It’s from Alice Waters’ “The Art of Simple Food” and it couldn’t be simpler, faster, and more delicious (you know those are three of my favorite ingredients). The clip is in Spanish but if you read the recipes beforehand, you should be able to follow just fine. I hope you make this meal and enjoy!
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Lots of love,
Judith
Farro, Parsley, and Shallot Salad
Ingredients
- 6 cups water seasoned with ¾ tablespoon of salt
- ¾ cup farro
- 1 tablespoon red wine vinegar
- 1 chopped shallot
- 2 tablespoons chopped parsley
- 3 tablespoons of oil olive
- Salt
- Pepper
Preparation
Boil the seasoned water. When the water is boiling, add the farro. Cook it until tender (approximately 20-25 minutes). When tender, drain it from the water using a colander. Add the red wine vinegar and some salt. Fluff it a bit and taste; make sure it is well seasoned and flavorful. Add the shallot, parsley, olive oil, and again salt and pepper to your taste. You can serve it at whatever temperature you would like (I love mine at room temperature). Enjoy!
Salsa Verde
Roasted Chicken Breasts
The chicken was prepared simply. Take 1 to 1.5 pounds of skinless, boneless chicken breasts and season them with salt and pepper. Roast at 375 degrees Fahrenheit.