Warm Farro Salad

Ingredients

• 3 cups water
• 10 grams (0.35 ounces) dried shiitake mushrooms (2 very large mushrooms)
• 5 grams (0.18 ounces) kombu
• 170 grams (6 ounces) farro (about 1 cup)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon champagne vinegar
• 1/4 teaspoon salt
• truffle oil (optional)
• 1 tablespoon olive oil
• 2 scallions, finely minced
• 250 grams (8.8 ounces) mushrooms, cut into bite-sized pieces
• 10 grams (0.35 ounces) parsley minced
• 8 gram (0.28 ounces) parsley, minced
• 2-3 eggs

Instructions

1. 1
   Rinse the shiitake mushrooms and add them to a pot with 3 cups of water and the kombu soak for at least 2 hours or up to overnight.
2. 2
   When the mushroom stock is done, remove the mushrooms and kombu. Discard the kombu and save the shiitakes for the mushroom sauteé. Wash the farro and drain.
3. 3
   Add the washed farro to the pot with the mushroom stock along with 1 teaspoon of salt.
4. 4
   Bring the pot to a boil over high heat, and then lower the heat to maintain a gentle simmer. Cover and cook for 20-30 minutes.
5. 5
   While the farro cooks, whisk together 2 tablespoons of olive oil, the balsamic vinegar, champagne vinegar, 1/4 teaspoon of salt, and season with truffle oil to taste.
6. 6
   Heat a sauté pan, until hot and then add 1 tablespoon of olive oil and the minced scallions, sauté until they’re fragrant and starting to brown around the edges. Add the mushrooms and saute until reduced to about ½ the original volume and browned.
7. 7
   At 20 minutes test the farro for doneness. If it’s cooked to your liking drain any remaining water and place the farro in a bowl. If not, you can continue cooking until you’re happy with the texture.
8. 8
   Pour the dressing over the farro, and then add the sautéed mushrooms and minced parsley. Toss to coat evenly and then adjust salt and pepper to taste.
9. 9
   Fry the eggs and top each serving of salad with an egg, salt, pepper and a drizzle of balsamic vinegar.