As a young girl I have vivid memories of my poppy (grandpa) showing me how to crack a walnut with his favorite nutcracker. Shiny and silver with the feel of chopsticks, only heavier. Back then, the classic walnut, was more or less a before dinner nosh or occasionally thrown into a fudge brownie mix, chewy chocolate chip cookie or decadent hot fudge sundae. However, these days, I’d say these crunchy guys are my “goto” topper on everything from yogurt parfaits, to vegetarian pasta dishes and fresh Summer salads. Hence, it was only natural that when California Walnut approached me about a virtual salad party featuring my favorite chef-inspired “walnut” recipe, I chose a delicious dish created by the phenomenal Joanne Weir. What an honor!!! It centers around some hearty farro, sharp cheddar (my favorite) and of course a finish of some toasty California walnuts. Who’s ready for some stunning salads in a whole new light???
Serves – 6
- 1 cup farro
- Kosher Salt
- 1 cup walnuts, toasted and chopped
- 2 stalks celery thinly sliced on the diagonal
- 5 ounces sharp cheddar, 1/2 inch cubes
- 1 green apple, cored and sliced thinly
- 2 tablespoon chopped flat leaf parsley
- 2 tablespoon chopped or snipped fresh chives
- 3 tablespoon extra virgin olive oil
- 1 tablespoon walnut oil
- 3 tablespoon champagne vinegar
- 1 lime juiced
- 1/2 teaspoon salt
- fresh ground pepper
1.) Place farro in a bowl and cover with plenty of cold water. Let sit for 10 minutes.
2.) Drain and place farro in a saucepan with low sodium vegetable broth to cover by 2 inches.
3.) Bring to a boil over high heat, reduce to a simmer and let cook until tender but slightly crunchy. Drain and spread on a baking sheet to cool.
4.) While the farro is cooking, whisk dressing ingredients until thoroughly combined.
5.) In a large mixing bowl gently add faro, toasted walnuts, cheddar cheese, apples, parsley and chives. Stir in dressing and serve immediately.
#Virtual Salad Party