Brooke’s Carrot-Farro Salad Recipe

Excerpted from ‘The World Central Kitchen Cookbook’ by José Andrés and World Central Kitchen

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Published October 20, 2023

dish with carrot-farro salad, which includes farro, carrots, onions, radishes and avocado pieces

Kristin Teig

Serves 4

This colorful salad tastes like spring and fall at the same time; it’s bright and refreshing, nutty and rich, and makes a great addition to a picnic basket in any season. Chef Brooke Williamson cooks the farro in carrot juice so the grains soak up the earthy-sweet essence of carrot and retain a satisfying bite. Brooke has been a partner and friend of WCK for years. Her restaurant, Playa Provisions, has supported our efforts in Southern California, and Brooke herself is always game to show up at our kitchens and unpack her knives. “Having had mainly neighborhood-driven restaurants, my husband, Nick, and I are keenly aware of how important community is, not only for the purpose of receiving support, but also for how important it is to give. Our community is our extended family … our neighbors and staff are who we turn to in the best and worst of times,” Brooke says.

Ingredients

4 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
2 medium garlic cloves, finely chopped
2 cups farro (see note below), rinsed
2 tablespoons light brown sugar
3 cups pure carrot juice
Kosher salt
2 medium carrots, peeled and diced
Grated zest and juice of 2 medium lemons
1 shallot, minced
6 red radishes, thinly shaved
¼ cup roughly chopped fresh cilantro leaves
1 avocado, diced
2 tablespoons toasted sesame seeds
Freshly ground black pepper

Directions

In a large saucepan, combine 2 tablespoons of the olive oil, the onions and garlic and sweat over medium heat until they’re translucent, 3 to 5 minutes. Add the farro and toast for 2 minutes, stirring frequently to make sure the onions and garlic don’t brown. Add the brown sugar, carrot juice and 1 teaspoon salt and simmer over medium-low heat, stirring occasionally, until the farro is al dente — chewy but still firm, 20 to 30 minutes.

Add the diced carrots and continue to cook, stirring often, until the farro is cooked through and the carrots are tender, 10 to 15 minutes.

Taste the farro and season with salt, if needed, then drain in a colander (save any leftover cooking liquid in the refrigerator to use in a salad dressing). Spread the farro out on a large sheet pan and drizzle with the remaining 2 tablespoons olive oil, stirring to coat it well. Let it sit at room temperature until cool.

Place the cooled farro in a large bowl and toss with the lemon zest, lemon juice, shallot, radishes and cilantro. (The salad can be made to this point up to one day ahead and refrigerated.)

When ready to serve, add the diced avocado, gently stir, and finish with the sesame seeds and a few twists of black pepper.

Note: Look for farro from brands like Bob’s Red Mill or Earthly Choice. Make sure your farro isn’t “quick-cooking” or that the package doesn’t say “cooks in 10 minutes.”