Blue Apron: Farrow, Brussel Sprout & Apple Slaw

Well I’m on my second week of Blue Apron, and this week’s grand slam is this slaw. Again, flavors I would have never though to put all together, but it creates a flavorful slaw that is now going in my top ten side dishes list going into the holiday party season. I think for a party side dish I’d add craisins, candied walnuts or pomegranate seeds. But here is the recipe as I made it today:

  • Cup Semi-Pearled Farro
  • 4 Ounces Brussels Sprouts
  • 1 Apple
  • 1 Lemon
  • 1 Large Bunch Parsley
  • 2 Tablespoons Whole Grain Dijon Mustard
  • 1 Shallot
  • 2 Tablespoons Citrus White Vinegar (or white vinegar of your choice)
  1. Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook 16 to 18 minutes, or until tender. Drain thoroughly.
  2. While the farro cooks, wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; then grate them. Zest the lemon, then quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of 3 lemon wedges. Pick the parsley leaves off the stems; discard the stems. Core and then grate the entire apple.
  3. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Brussels sprouts, vinegar and lemon zest; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add apples and cook for 1-2 minutes then take off the heat.
  4. Add the mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.
  5. To the bowl of cooked Brussels sprouts, add the hot cooked farro and the vinaigrette. Stir to thoroughly combine and season with salt and pepper to taste.