Brooke’s Carrot-Farro Salad

Preparation

1. Step 1

   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.

   Step 2

   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.

   Step 3

   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 well. Let it sit at room temperature until cool.

   Step 4

   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.)

   Step 5

   When ready to serve, add the diced avocado, gently stir, and finish with the sesame seeds and a few twists of black pepper.