456. Farro & herb roasted mushroom salad
3/4 cup dry Farro
For the Mushrooms:
1 8oz package sliced button or baby portabello mushrooms
1/3 medium red onion, sliced thin (vertically)
3-4 tablespoons extra virgin olive oil
2 teaspoons fresh chopped oregano
1 teaspoon fresh chopped thyme
1/2 teaspoon coarse kosher salt
Splash of dry white wine (optional)
1/3 medium red onion, sliced thin (vertically)
3-4 tablespoons extra virgin olive oil
2 teaspoons fresh chopped oregano
1 teaspoon fresh chopped thyme
1/2 teaspoon coarse kosher salt
Splash of dry white wine (optional)
For the Dressing:
1/4 of a fresh, soft Hass avocado
1 tablespoon fresh lime juice (about 1/2 a lime)
1 teaspoon red wine vinegar
1/2 teaspoon honey
1 teaspoon fresh chopped basil
1/2 teaspoon fresh chopped oregano
pinch of fresh thyme
1/8 teaspoon of red pepper flakes
1/4 teaspoon coarse Kosher salt (to taste)
Fresh cracked pepper (to taste)
2-4 teaspoons water (as much as you want to thin dressing to desired consistency)
Additional ingredients for the Salad
about 8 cups Arugula or other salad greens
3/4 avocado, sliced thinly, lengthwise
1/2 cup Feta cheese crumbles
Directions:
Preheat the oven to 350 degrees F. Prepare a baking sheet by lining with parchment paper or a silpat mat (silpat will give you crispier edges on your mushrooms).
Prepare the Farro according to package directions.
Meanwhile, For the Mushrooms:
In a large bowl, toss the sliced mushrooms and onions with the olive oil. Use enough oil so the mushrooms are evenly coated. Add in fresh herbs, salt, and wine. Toss again. Spread mushrooms and onions out evenly over parchment-lined (or silpat-lined) baking sheet. (Make sure there is room between your veggies - space is what allows them to crisp as they roast, instead of steam to soft oblivion.) Bake mushrooms for 20-30 minutes. If necessary, remove onions first, so they don't burn. Set aside until ready to assemble salad.
For the Dressing:
To a small food processor, (I used a Magic Bullet), add all ingredients except the water. Blend for about 30 seconds. Check for consistency, add desired amount of water. Blend again. Check for taste and adjust accordingly. (If you don't have a small food processor or Magic Bullet, I'm guessing you could use a sumbersion blender here, or just mash the avocado as finely as possible, then whisk the ingredients together with lots of elbow grease!)
To Assemble the Salad:
Place 2 cups of arugula on each of 4 plates.
Divide farro, mushrooms, and avocado evenly among the 4 plates.
Add 2 tablespoons of crumbled Feta cheese to each plate.
Drizzle with avocado dressing and serve.
Preheat the oven to 350 degrees F. Prepare a baking sheet by lining with parchment paper or a silpat mat (silpat will give you crispier edges on your mushrooms).
Prepare the Farro according to package directions.
Meanwhile, For the Mushrooms:
In a large bowl, toss the sliced mushrooms and onions with the olive oil. Use enough oil so the mushrooms are evenly coated. Add in fresh herbs, salt, and wine. Toss again. Spread mushrooms and onions out evenly over parchment-lined (or silpat-lined) baking sheet. (Make sure there is room between your veggies - space is what allows them to crisp as they roast, instead of steam to soft oblivion.) Bake mushrooms for 20-30 minutes. If necessary, remove onions first, so they don't burn. Set aside until ready to assemble salad.
For the Dressing:
To a small food processor, (I used a Magic Bullet), add all ingredients except the water. Blend for about 30 seconds. Check for consistency, add desired amount of water. Blend again. Check for taste and adjust accordingly. (If you don't have a small food processor or Magic Bullet, I'm guessing you could use a sumbersion blender here, or just mash the avocado as finely as possible, then whisk the ingredients together with lots of elbow grease!)
To Assemble the Salad:
Place 2 cups of arugula on each of 4 plates.
Divide farro, mushrooms, and avocado evenly among the 4 plates.
Add 2 tablespoons of crumbled Feta cheese to each plate.
Drizzle with avocado dressing and serve.
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