Carrot Farro Salad

This colorful carrot farro salad from The World Central Kitchen Cookbook tastes like spring and fall at the same time; it’s bright and refreshing, nutty and rich, and makes a great addition to a picnic basket in any season. Chef Brooke Williamson cooks the farro in carrot juice so the grains soak up the earthy-sweet essence of carrot and retain a satisfying bite. Brooke has been a partner and friend of WCK for years. Her restaurant, Playa Provisions, has supported our efforts in Southern California, and Brooke herself is always game to show up at our kitchens and unpack her knives. “Having had mainly neighborhood-driven restaurants, my husband, Nick, and I are keenly aware of how important community is, not only for the purpose of receiving support, but also for how important it is to give. Our community is our extended family . . . our neighbors and staff are who we turn to in the best and worst of times.”