A salad with plenty of texture and flavor, one of my new salads loves is this healthy Charred Broccoli Salad with Farro, Chickpeas, and Almonds.
Makes about 1 cup
Cook farro, according to package directions using chicken or vegetable stock plus 1/2 cup water, more if called for, and cool slightly.
Meanwhile, in a dry non-stick skillet, add sliced almonds and toast for a few minutes until they begin to brown. Remove from skillet. Add olive oil and sliced garlic to the skillet. Sautee until garlic is brown, remove from skillet and discard. Add broccoli florets and pan sear until the broccoli turns bright green and is brown in spots. Salt and pepper to taste.
Slice scallions, dice cucumber, and chop parsley.
Whisk together ingredients for Balsamic Vinaigrette.
Add all ingredients into a serving bowl, toss with balsamic vinaigrette. Salt and pepper to taste.