Black Truffle Salt

Recipe to try

Parsnip & Pear Farro Salad with Black Truffle Salt

Serves: 4

Ingredients

• ¼ teaspoon Black Truffle Salt
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups peeled parsnip, cut into ½-inch pieces
• 2 cups firm pear, cored and diced
• 1 tablespoon neutral cooking oil
• 1 cup dry farro
• ¼ cup chopped walnuts
• 2 tablespoons chopped fresh parsley

Method

1. Mix the featured seasoning with the olive oil and lemon juice.
2. Cook the farro according to its package and drain.
3. Heat the neutral oil in a large skillet over medium heat. Add peeled parsnip, cut into ½-inch pieces and firm pear, cored and diced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Toss the farro and cooked vegetables with the seasoning mixture. Add walnuts and parsley. Serve warm or cool promptly for a chilled salad.