I know a lot of you wanted to see this recipe last week! I have still been receiving many messages about the recipe, so it is finally here! My good friend Katie told me about this salad. We love to catch up over coffee and discuss anything and everything. We always end up chatting about new recipes we have made and loved. When she told me about this salad I knew I had to recreate it, I mean it is filled with so many of my favorite things!! The nutty farro with the earthy mushrooms, salty parmesan, peppery arugula and truffle oil is the best combo! You can easily make this ahead of time and it will save in the fridge for several days. I don’t have exact measurements, I did my best to estimate but add more truffle oil or champagne vinegar to your taste. I have made this a few times now and we served it with steaks and meatballs. Pairs great with any meat really. Enjoy!
TRUFFLED MUSHROOM FARRO SALAD
Arugula
2 small containers mushrooms- I did one white container and one mixed with different mushrooms
2 tablespoons olive oil
shreds of Parmesan
Farro- I love the 10 minute bag from Trader Joe’s
Champagne Vinegar
Truffle Oil
Cook the farro according to the package. For extra flavor cook it in vegetable or chicken broth instead of water. Let cool in a large bowl. In a skillet heat about 2 tablespoons olive oil and sautee mushrooms until tender about 7-10 minutes. Drizzle the mushrooms with truffle oil. Add the mushrooms to the farro. Season with salt and pepper. Add about 2 tablespoons champagne vinegar and toss the mushrooms and farro. Add in a few handfuls of Arugula and Shreds of Parmesan cheese. Stir everything. Add several more drizzle of truffle oil. Taste and continue to add more truffle oil or champagne vinegar to your taste. I think this is best served room temperature.
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I also wanted to share a blouse that I love so much I have in 3 colors. The fit is great and I have been wearing them non stop. I have a small in them and they run TTS.
Pink Blouse (also Here)
I’ve been eying that blouse! Can’t decide what color, but maybe I don’t have to! 😉
Hey Natalie! I want to try this salad for a party I am going to tomorrow night. Do you make it and leave it in the fridge with the truffle oil on it? Thanks!
Hi! Yes make with truffle oil and everything and put in fridge. I would let it sit out about 30 minutes before serving it to come to room temperature:)
Sorry! Me from before, meant to say if you make it ahead…do you dress it before your refrigerate it? Thanks again!
Yummy & healthy! Thanks!
This looks good. I can try this out at weekend. Thanks for your recipe. Will be back with feedback.