Farro and Brussels Sprouts Salad with Manchego | Christopher Kimball’s Milk Street | Recipes, TV and
First, we toast the farro in a little olive oil to bring out its nutty taste.
Keywords
- Milk Street
- Food
- Biscuits
Ingredients
- ½ cup pearled farro
- 3 tablespoons extra-virgin olive oil, divided, plus more to serve
- Kosher salt and ground black pepper
- ¼ cup white balsamic vinegar OR white wine vinegar
- ⅓ cup raisins OR dried cherries
- ½ small red onion, finely chopped
- 12 ounces Brussels sprouts, trimmed
- 1 ounce manchego OR Parmesan cheese, shaved with a vegetable peeler
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