Green Bean & Mushroom Farro Salad with Shallot-Garlic Vinaigrette
As a full-fledged green bean casserole lover, I bring you this lightened up, vegan, and grain salad-ified version.
Why mess with a good thing? Well, first of all, very few people in my family actually LIKE the usual green bean casserole like I do. And secondly, I was craving that green bean and mushroom vibe but in a more wholesome, able-to-bring-to-work-as-lunch kind of way. Plus, this version has the advantage of tasting great at room temperature and not getting all gross looking as soon as it cools. Win-win.
The dressing is rich and delicious and totally low maintenance — there’s shallot and garlic so it brings a ton of flavor and sassiness to this salad. (If you wanted to throw some parmesan in there, I endorse that.)
And if you want to add some crispy fried onions or shallots on top . . . know that I think that’s awesome.
Green Bean & Mushroom Farro Salad with Shallot-Garlic Vinaigrette
A green bean casserole alternative that’s fresh, savory, and delicious. (vegan)
Ingredients
- 1 cup uncooked semi-pearled farro soaked if possible
- 12 ounces green beans cleaned and trimmed
- 8 ounces baby portabella or cremini mushrooms cleaned and sliced into ½-inch thick pieces
- Salt pepper to taste
- Olive or avocado oil
- Parsley to serve
Shallot-Garlic Vinaigrette
- 1 small shallot peeled and roughly chopped
- 2 garlic cloves peeled
- 1 tablespoon champagne or white wine vinegar
- 1 tablespoon Dijon mustard
- ¼ cup olive oil
- 1-3 tablespoons water as needed for desired consistency
Instructions
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Heat oven to 375°F. Coat two baking trays with olive or avocado oil and arrange the green beans on one and the mushrooms on the other. Sprinkle with a generous pinch of salt each.
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Pop them both in the oven, starting with the mushrooms on the lower rack. Cook for 15 minutes, toss the baking trays and rotate them 180 degrees. Cook for another 5 minutes until the green beans are bright green but turning golden in places and the mushrooms are browned.
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While the trays are in the oven, combine the farro, two cups of water, and a generous pinch of salt in a saucepan and bring to a boil over a medium-high heat. Reduce to a simmer and cook until farro is tender. Which, depending on the type of farro you’re using, could take anywhere from 10 to 30 minutes.
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To make the dressing, combine ingredients in a food processor or blender and puree until smooth.
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Once farro is done cooking, drain and let cool for 5 minutes. Transfer to a large bowl and toss with 1-2 tablespoons of dressing.
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Add mushrooms and green beans to the bowl and toss to combine. Just before serving, Drizzle with more vinaigrette and garnish with parsley. Serve warm or at room temp.
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