Celery Root, Apple and Farro Salad



Celery Root, Apple and Farro Salad

Serves 6
3 cups cooked farro (see note)
One celery root, peeled, and cut into julienne
2 apples, cored, and cut into julienne
1 cup Pecorino Romano cheese, cut into 1/2-inch dice
1/3 cup extra virgin olive oil
3 tablespoons apple cider vinegar
Salt and pepper
1/4 cup finely chopped Italian parsley
1. Put the cooled, cooked farro into a large bowl.
2. Add the celery root, apples, and cheese.
3. In a small bowl, whisk together the oil, and vinegar. Season with salt and pepper.
4. Pour the dressing over the farro mixture, and toss to coat. Add the parsley and toss again. Serve the salad at room temperature.
5. To cook farro: Cook 1 1/2 cups farro in boiling salted water for 15 to 20 minutes, until the farro is tender.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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