Farro and Arugula Salad with Crispy Shallots
Updated: Feb 19, 2021
I'm always most creative when I don't mean to be. Came back from a trip and my friend happened to leave arugula in my fridge. I've wanted to make an arugala salad with crispy onions (like the French's ones) for a while now after I was inspired at a Ramen restaurant, so today was the day. I used ALMOND MILK to soak the onions before dipping them in flour, but you're supposed to use buttermilk. At this point, I'd say any milk could work. I also crisped up some prosciutto in oil, added goat cheese and grapes (an amazing complement to the salty prosciutto and onions), and dressed with an apple cider vinegar, dijon mustard, and maple syrup vinaigrette. It. was. so. good. The sweet + salty and all the different textures blend perfectly. I'm not going to recommend exact quantities of ingredients in this recipe because you can adjust as you please - if you love grapes, add more, don't like goat cheese? don't include. Vegetarian, skip the prosciutto. ETC. This salad can be anything: a full dinner, a full lunch, a side dish!, a dish to bring to a party, UP TO YOU! Make it as you please.
Arugula (portion up to you)
Grapes (halved or quartered, up to you)
Farro (cooked according to package instructions, seasoned with salt, garlic powder, and olive oil)
Prosciutto, chopped coarsely
Crispy shallots (directions below) - I used 4 shallots. Made with almond milk but I recommend regular or buttermilk, and regular all purpose flour
For the Dressing (whisk to combine)
2 TBSP Maple Syrup
1 TBSP Dijon Mustard
3 TBSP Apple Cider Vinegar
5 TBSP Olive oil
add first 4 ingredients and then whisk in olive oil
Cook farro and set to side. Remember to season with salt, pepper, and olive oil.
Thinly slice shallots, separate the rings, and soak in milk of your choice. Recommended to use buttermilk but it truly doesn't matter. I used vanilla flavored almond milk because it was all I had and it was still amazing. Let sit for 15-30 mins.
Pour 2 C of all purpose flour in a plate and season with salt and black pepper.
Coat the onions in the flour.
Heat a skillet and add enough vegetable oil to cover bottom of pan and sit about 1/2 inch deep.
Add onions in batches and let crisp at med-low heat until light brown. Be careful, they burn!
Remove and set on a plate with paper towel.
Add the prosciutto to the oil and let crisp up for 3-4 min. Remove.
Gather your other ingredients - grapes (chop them...), arugula, cheese.
Assemble salad in layers and pour dressing over top.