Spiced Carrot, Parsnip and Farro Salad
It wasn’t until I was in my twenties and a friend made a lovely cumin-dressed cooked carrot salad that I viewed cooking carrots as anything other than an abomination. Now, I love cooked carrots, especially when warmly spiced and roasted until just softened. The dressing for this salad is zhoug, a spicy cilantro sauce that most people had never heard of until Trader Joe’s began carrying it a few years ago. It’s a bright condiment that pairs perfectly with the subtle sweetness of the roasted carrots and parsnips in this salad.
Serves4 as a side
Ingredients
- 3 tablespoons (25 g) plus 3/4 tsp kosher salt, divided, plus more to taste
- 1 1/2 cup (300 g) dried farro
- 1 1/2 pound (680 g) carrots, peeled
- 8 ounces (225 g) parsnips, peeled 1⁄2 tsp granulated garlic
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 2 tablespoons (30 ml) grapeseed oil
- 1/2 cup (62 g) raw pistachios
- 2 celery ribs, sliced thinly, leaves reserved for garnish
- Freshly ground black pepper
Zhoug- 2 cloves garlic, peeled
- 1 to 2 jalapeños, cut into 1" (2.5-cm) pieces
- 2 tablespoons (30 ml) seasoned rice vinegar (if using plain rice vinegar, add 2 tsp [13 g] of honey at the same time as you add the vinegar)
- 1 1/2 cup (24 g) fresh cilantro leaves
- 1 1/2 cup (90 g) fresh flat-leaf parsley leaves
- 1/2 cup (120 ml) extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
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Bring 3 quarts (2.8 L) of water to a boil in a medium-sized pot and add 3 tablespoons (25 g) of kosher salt. Add the farro and reduce the heat to keep the water at a low boil. At about 10 minutes, test for doneness. The grains should be softened but still have a little bite. The brand I purchase typically takes 12 to 14 minutes to cook through. Use a fine-mesh strainer to drain and rinse the farro under cold water. Let the farro continue to drain while preparing the other salad ingredients.
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Meanwhile, preheat the oven to 400°F (200°C) and adjust a rack to the middle position. Line a half-sheet pan with parchment paper. Cut the carrots and parsnips on the bias into 1⁄2-inch (1.3-cm) pieces.
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In a small bowl, combine the granulated garlic, smoked paprika, cumin, turmeric, cinnamon and 3⁄4 teaspoon of the kosher salt. Rub the carrots and parsnips with the grapeseed oil and spice blend, then spread them out evenly on the prepared half sheet pan. Roast the carrots and parsnips for 28 to 30 minutes, flipping them halfway through.
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When the carrots and parsnips are done roasting, remove from the oven and allow to cool to room temperature. Lower the oven temperature to 350°F (180°C), spread the pistachios evenly on a small, dry baking sheet, and roast them in the oven until lightly colored and fragrant, about 10 minutes. When the pistachios are finished toasting, pour them into a heat-safe bowl and sprinkle with a small pinch of kosher salt. When the pistachios are cool enough to handle, chop them coarsely.
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Using a food processor, process the garlic, jalapeños and seasoned rice vinegar until the mixture is coarsely chopped. Add the cilantro, parsley, olive oil, cumin, coriander, kosher salt and pepper, and blend until the mixture is homogenized but still a little chunky.
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In a large bowl, combine the farro, roasted carrots and parsnips, celery, half of the chopped pistachios and 1⁄2 cup (120 ml) of Zhoug. Season to taste with kosher salt and pepper, and garnish with the rest of the pistachios and the celery leaves.
Credit:
Reprinted with permission from Salad Whisperer by Sarah Faris. Page Street Publishing Co. 2024. Photo credit: Erika Rojas.
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