Cook the Book: Winter Farro Salad
Ingredients
- 1 cup diced carrot
- 1 cup diced leek
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped fresh thyme
- 4 cups cooked farro (recipe follows)
- 6 tablespoons extra virgin olive oil
- About 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 small onion
- 1 small carrot
- 1 small stalk celery
- 2 cups farro
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