Carrot and Farro Salad with Apricot Dressing Recipe

Carrot and Farro Salad with Apricot Dressing

Carrots have a unique sweetness to them, but especially in the wintertime. The dried apricot dressing pairs very well with the sweetness of the carrots, earthy farro, the crunch of red onion, and bitter parsley.

Total Time1 hour 51 minutes
Yield
8
DifficultySimple

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Submitted by

Vitamix

Ingredients

1½ pounds 680 g carrots, cut into evenly-sized chunks
2 Tablespoons 30 ml extra virgin olive oil, optional
½ teaspoon kosher salt, optional
⅓ cup 80 ml white balsamic vinegar
1 Tablespoon Dijon mustard
1 cup 240 ml water
½ cup 100 g dried apricots
½ teaspoon red pepper flakes
¼ teaspoon kosher salt, optional
2 cups 310 g cooked farro
1 cup 105 g red onion, thinly sliced
½ cup 10 g fresh parsley leaves, roughly chopped
8 ounce 226 g ricotta salata
¼ teaspoon ground black pepper
¼ cup 60 ml extra virgin olive oil
½ cup 120 ml warm water

1. Preheat oven to 350°F. Toss the carrots with olive oil and salt. Place onto non-stick sheet tray and place into preheated oven. Roast for 25-35 minutes or until tender. Remove from the oven and cool.
2. For the dressing, place the vinegar, Dijon, water, dried apricots, chili flakes and salt into the Vitamix Immersion Blend Jar or similar container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend while moving the immersion blender around for approximately 45-60 seconds.
3. Place the carrots, onion, farro and parsley into a medium size bowl. Toss with 3/4 cup (120ml) of the apricot dressing.
4. To make the whipped ricotta, mix the water and the oil together in a small measuring cup. Set aside. Place the ricotta and pepper into the Food Processor Work Bowl fitted with the Multi-Use Blade.
5. Secure the lid and start the machine. Allow machine to run for 10 seconds, and then slowly start drizzling olive oil into the emulsification hole on the lid of the processor. Allow to run for an additional 1-2 minutes until ricotta is light and fluffy.