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:
- ⅓ 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)
- 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.
- 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.
- 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.
- 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.
- 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.
