Talk about dramatic. I mean, it's just a bunch of Brussels sprouts, shiitake mushrooms, blue cheese, walnuts, herbs, and some kind of weirdo healthy looking whole grain also known as farro. What's not to like?
The kids have suggested that I just copy and paste all of the above ingredients into this next paragraph to save time. They don't like any of it. Or so they say.
But you have to give credit where credit is due—they did eat it. The mountain of Halloween candy is very compelling and easily visible from the kitchen table.
Last I checked, we're all still alive.
This is the kind of dish you either love or hate. You know who you are.
1 cup farro
1 pound Brussels sprouts, trimmed and halved
1 cup sliced shiitake mushrooms
2 oz. walnut halves
1 Tbsp. chopped fresh parsley
1 tsp. chopped fresh thyme
1/2 cup crumbled blue cheese
1 Tbsp. minced shallot
1 Tbsp. red wine vinegar (or balsamic)
3 Tbsp. olive oil
Kosher salt and freshly ground black pepper
Preheat the oven to 375°F.
Boil the farro in salted water for 15 to 20 minutes until tender but still al dente (this may take longer for some varieties of farro). Drain and set aside in a large bowl.
Meanwhile, roast the Brussels sprouts and shiitakes in a little olive oil, salt, and pepper, stirring every ten minutes or so. I keep them on two different sides of the pan, taking the mushrooms out after about 20 minutes and letting the Brussels sprouts go a little longer until they're done, 10-25 minutes more depending on their size. Add the mushrooms and Brussels sprouts to the bowl of farro.
Stir in the walnuts, herbs, and blue cheese. Season with salt and pepper. Whisk the shallot, vinegar, and oil together and fold into the salad. Taste and add more salt as needed. Don't be stingy with the salt. Serve warm or at room temperature.
Brussels sprouts: Wilson Farms, Lexington, MA
Herbs: School garden, Waltham, MA
Cheese: Great Hill Blue, Marion, MA
Shallot: Waltham Fields Community Farm, Waltham, MA