Farro Salad with Celery Root and Apples
Recipe serves 6
The creamy sauce is rich and decadent, but the combination of crisp celery root and sweet apples with chewy farro and fragrant herbs make this salad light and refreshing. This dish is great on its own, or as a side dish for your favorite simply prepared meat or meat alternative.Ingredients
1 Cup Bluebird Grain Farms Emmer Flour
1/2 tsp Sea or Kosher salt, divided
1/2 Lemon, zest and juice
3/4 lb Celery root
1 Medium apple
4 Slices cooked bacon
8 oz Crème fraiche or sour cream
2 Tb Dijon mustard
1 Tb Maple syrup or agave nectar
1 Cup Fresh herbs/greens (any combination of parsley, arugula, cilantro, dill, even kale is good)
Add the Farro to a medium pot with 3 cups or so of water and 1/4 tsp salt. Cover and bring to a boil, then turn down heat to simmer for 45-50 minutes.
While the farro is cooking, get a medium-large mixing bowl and zest the 1/2 lemon into the bowl. Then squeeze in the lemon juice. Cut the rough outside skin from the celery root with a sharp knife, then slice into 1/8 inch pieces and cut into matchstick strips (or you can grate on the large holes of a box grater). Put the celery root into the bowl with the lemon and toss as you work to keep it from browning. Cut the apple into matchsticks (or grate) then toss with the celery root and lemon. Chop the bacon crosswise into ¼ inch strips and add to the bowl.
In a separate small-medium mixing bowl add the crème fraiche, mustard, maple syrup and remaining ¼ tsp salt. Stir to combine, then toss with the celery root mixture. Roughly chop the herbs and set aside. When the farro is done, drain it, then toss with the herbs. Pile the farro & herbs onto a plate, and top with as much of the celery root salad and creamy sauce as you like.