Farro and green bean salad

Discover the delightful flavors of farro paired with vibrant green beans in this refreshing salad. Perfect for a light and nutritious meal option.

Ingredients:

• 1 cup farro (200g)
• Water
• Salt
• 170g thin green beans
• 1 cup pure olive oil, for frying
• 4 large shallots—3 thinly sliced, 1 minced
• 1 cup all-purpose flour
• 3 cremini mushrooms, thinly sliced
• 2 tablespoons sherry vinegar
• 1 tablespoon balsamic vinegar
• 1 garlic clove, minced
• 1 teaspoon thyme leaves
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons salted toasted hazelnuts, coarsely chopped
• Freshly ground pepper

Instructions:

1. In a medium saucepan, add farro and cover it with 2 cups of water. Bring to a boil, then cover, remove from heat, and let it rest for 15 minutes. Drain the farro and put it back in the pan. Pour in 2 more cups of water, add a pinch of salt, and bring it to a boil. Cook the farro on high heat until it's firm to the bite, for about 10 minutes; drain well.In the meantime, in a saucepan with boiling salted water, cook the green beans until they are just tender, which should take about 5 minutes; drain the beans. Give the beans a quick rinse under cold water and pat them dry.Take a medium saucepan and heat the olive oil. Toss the sliced shallots with flour in a small bowl, making sure to separate them into rings. Put the shallots in a strainer to remove excess flour. Add the shallots to the hot oil and fry them over high heat, stirring, until they turn golden, which usually takes about 5 minutes. Use a slotted spoon to remove the fried shallots and let them thoroughly drain on paper towels; season them lightly with salt.Remove most of the oil from the saucepan, leaving about 1 tablespoon. Put in the mushrooms and cook over high heat, stirring, until they are browned. Then, transfer them to a plate.In a medium bowl, combine sherry and balsamic vinegars with minced shallot, garlic, and thyme. Whisk in the extra-virgin olive oil. Add the farro, green beans, hazelnuts, and three-fourths of the fried shallots, and gently mix everything together. Season with salt and pepper and transfer to a platter or shallow bowl. Finally, top it off with the remaining fried shallots and serve.

Summary:

• Calories: 3537 kcal
• Fat: 241 g
• Protein: 58 g
• Carbs: 312 g
• Potassium: 2726 mg
• Magnesium: 456 mg