May 26, 2024
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May 26, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

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!


  • 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.

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