AARP Hearing Center
![Carrot-Farro Salad in a dish dish with carrot-farro salad, which includes farro, carrots, onions, radishes and avocado pieces](https://cdn.aarp.net/content/dam/aarpe/en/home/benefits-discounts/members-only-access/info-2023/brookes-carrot-farro-salad-recipe-jose-andres/_jcr_content/root/container_main/container_body_main/container_body1/container_body_cf/container_image/articlecontentfragment/cfimage.coreimg.50.932.jpeg/content/dam/aarp/members-only/member-benefits/2023/10/770-andres-world-central-kitchen-carrotsalad.jpg)
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.
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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
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