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.”
recipe 
yields
Serves 4
4 tablespoons olive oil
1 medium yellow onion, finely chopped
2 medium garlic cloves, finely chopped
2 cups farro, rinsed
2 tablespoons light brown sugar
3 cups pure carrot juice
Kosher salt to taste
2 medium carrots, peeled and diced
Grated zest and juice of 2 medium lemons
1 shallot, minced
6 red radishes, thinly shaved
¼ cup cilantro leaves, roughly chopped
1 avocado, diced
2 tablespoons toasted sesame seeds
Freshly ground black pepper
Ingredients
steps
- In a large saucepan, combine 2 tablespoons of the olive oil, the onions, and garlic and sweat over medium heat until they’re translucent, 3 to 5 minutes. Add the farro and toast for 2 minutes, stirring frequently to make sure the onions and garlic don’t brown. Add the brown sugar, carrot juice, and 1 teaspoon salt and simmer over medium-low heat, stirring occasionally, until the farro is al dente—chewy but still firm, 20 to 30 minutes.
- Add the diced carrots and continue to cook, stirring often, until the farro is cooked through and the carrots are tender, 10 to 15 minutes.
- Taste the farro and season with salt, if needed, then drain in a colander (save any leftover cooking liquid in the refrigerator to use in a salad dressing). Spread the farro out on a large sheet pan and drizzle with the remaining 2 tablespoons olive oil, stirring to coat it Let it sit at room temperature until cool.
- Place the cooled farro in a large bowl and toss with the lemon zest, lemon juice, shallot, radishes, and cilantro. (The salad can be made to this point up to 1 day ahead and refrigerated.)
- When ready to serve, add the diced avocado, gently stir, and finish with the sesame seeds and a few twists of black pepper.
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Recipe Adapted From
Reprinted with permission from The World Central Kitchen Cookbook Feeding Humanity, Feeding Hope by José Andrés and World Central Kitchen with Sam Chapple-Sokol; foreword by Stephen Colbert, copyright © 2023. Published by Clarkson Potter Publishers, an imprint of Penguin Random House. Copyright © 2023 by World Central Kitchen Photographs Copyright © 2023 Kristin Teig Archival photography courtesy of World Central Kitchen.
