Watch as Brooke Williamson prepares her carrot farro salad with pickled egg. We eat with our eyes first, and you’re going to love what you see here thanks to the bursts of color in this salad. Chewy, nutty farro takes on a light orange hue when cooked in carrot juice, while the eggs bring a bright pop of fuchsia, courtesy of beet juice in the pickling liquid.
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ingredients
Beet Pickled Egg
Carrot Farro Salad
directions
For the beet pickled egg: In a small saucepot, warm the vinegar and granulated sugar over medium heat until the sugar melts, about 3 minutes. Add the pickling spices and salt to taste. Remove from the heat and add the beet juice.
Place the cooked eggs in a bowl and add the pickling liquid, making sure the eggs are submerged. Pickle the eggs for 1 hour at room temperature, then drain. Cut the eggs into quarters before serving.
Meanwhile, in a large saucepot over medium-low heat, add the onions, garlic and 4 tablespoons of the oil and sweat until the onions are translucent, 5 to 6 minutes Add the farro and stir to toast for 2 minutes over medium heat, making sure not to let the onions and garlic brown. Add the carrots and cook for about 2 minutes. Add the brown sugar, carrot juice and a touch of salt and cook, stirring occasionally, until the farro is cooked through, 30 to 40 minutes.
Transfer to a large mixing bowl, drizzle the remaining 4 tablespoons olive oil over the top and stir it around until well coated. Let stand until cool.
Toss the farro mixture with the lemon zest and juice, shallots, radishes, avocado, cilantro, sesame seeds and scallions. Taste and season with salt and pepper. Top with the quartered beet pickled eggs. Garnish with another pinch of sesame seeds. Season the eggs with salt and pepper.