Farro Salad with Roasted Garlic & Thyme Dressing - Brooke Kelly Nutrition

Ingredients

• 1 cup roasted farro, soaked overnight and drained
• 2 ½ cups cold water
• 1 teaspoon salt
• 1 fresh bay leaf (or 2 dry)
• 2 tablespoons extra virgin olive oil
• 2 cups radicchio, finely chopped
• 2 stalks celery, shaved finely
• 1 large Granny Smith apple, shaved finely and sliced into strips
• 20g parsley, finely chopped
• ⅓ cup toasted walnuts
• ⅓ cup shaved Pecorino Romano
• 1 head of garlic, top stem cut off
• 4 sprigs of fresh thyme
• ⅓ cup extra virgin olive oil + 1 tablespoon
• 3 fillets of anchovies
• 2 tablespoons honey
• Juice of 1 lemon
• 2 tablespoons white wine vinegar
• ¼ teaspoon cracked black pepper
• Pinch of salt