Brooke’s Carrot-Farro Salad Recipe
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Kristin Teig Facebook Twitter LinkedIn
Serves 4
This colorful salad tastes like spring and fall at the same time; it’s bright and refreshing, nutty and rich, and makes a great addition to a picnic basket in any season. Chef Brooke
Williamson cooks the farro in carrot juice so the grains soak up the earthy-sweet essence of carrot and retain a satisfying bite. Brooke has been a partner and friend of WCK for years. Her
restaurant, Playa Provisions, has supported our efforts in Southern California, and Brooke herself is always game to show up at our kitchens and unpack her knives. “Having had mainly
neighborhood-driven restaurants, my husband, Nick, and I are keenly aware of how important community is, not only for the purpose of receiving support, but also for how important it is to
give. Our community is our extended family … our neighbors and staff are who we turn to in the best and worst of times,” Brooke says.
Ingredients4 tablespoons extra-virgin olive oil1 medium yellow onion, finely chopped2 medium garlic cloves, finely chopped2 cups farro (see note below), rinsed2 tablespoons light brown
sugar3 cups pure carrot juiceKosher salt2 medium carrots, peeled and dicedGrated zest and juice of 2 medium lemons1 shallot, minced6 red radishes, thinly shaved¼ cup roughly chopped fresh
cilantro leaves1 avocado, diced2 tablespoons toasted sesame seedsFreshly ground black pepper