In this week’s parsha, Joseph’s brothers go to Mitzrayim and see Joseph again. They find he works with Pharaoh, so this week we will be making a farro salad!

Ingredients

• 1 c. whole-grain farro
• 2 c. low-sodium vegetable broth
• 1 1/2 tsp. kosher salt
• 1 bay leaf
• 1 large shallot, very thinly sliced
• 1/3 c. extra virgin olive oil
• 3 tbsp. apple cider vinegar
• 1 tbsp. dijon mustard
• 2 tsp. honey
• Freshly ground black pepper
• 2 c. lightly packed arugula
• 1 green apple, chopped
• 1/2 c. shaved parmesan cheese
• 1/4 c. freshly chopped basil
• 1/8 c. freshly chopped parsley
• 1/4 c. toasted pecans, roughly chopped

In a medium saucepan, combine farro, vegetable broth, salt and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until the farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool.

In the meantime, make fried shallots: In a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper towel-lined plate and season with salt. Let oil cool.

Make dressing: In a medium bowl, combine the cooled olive oil with vinegar, mustard and honey and season with salt and pepper.

Assemble salad: Combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley and pecans. Drizzle dressing over salad and toss to coat.

Sarina Ross is a fourth grader at Ben Porat Yosef. She loves to cook and bake.