Author Notes
Quick and easy salad to satisfy my fig cravings —Hechte44
Ingredients
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1 pound
Raw Brussel Sprouts (Shredded)
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1 cup
Farro
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0.5
Sweet Onion
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1 cup
Dried Black Mission Figs (Stemmed and Sliced)
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1 splash
Lemon Juice
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1 pinch
Salt and Pepper
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4 cups
Water
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2 teaspoons
Olive Oil
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2 teaspoons
Balsamic Vinegar
Directions
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Bring 4 cups of water to a boil, add the farro and reduce to a simmer. Cook for 30 minutes or until all liquid is absorbed. (For a little extra crunch, don't cook for the full time). Drain and set aside to cool.
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Meanwhile, shred the brussel sprouts and set aside in a large bowl.
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Dice the half onion and saute on low heat with the olive oil, salt and pepper for 8-10 minutes or until caramelized.
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Remove the stems of the dried figs, slice and add to the brussel sprouts.
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Combine the onions and farro into the brussel sprout mixture and toss with lemon juice and balsamic vinegar. I recommend using fig balsamic vinegar if you have any on hand. Add extra salt and pepper if desired.
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