Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Heirloom Carrot & Toasted Farro Salad Fill 1 Created with Sketch.

with Labneh Cheese & Pickled Dates

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

You’ll be garnishing this dish with a dollop of rich, seasoned labneh cheese. Made from strained yogurt, labneh is a traditional ingredient from the Mediterranean to the Indian subcontinent. Its natural tanginess balances the sweet heirloom carrots, roasted with sumac, and slightly nutty, toasted farro in this hearty salad. For a gourmet touch, we’re completing the salad with quick-pickled shallot and Medjool dates (an especially plump, sweet variety), toasted almonds and fresh mint.

fresh
ingredients
Heirloom Carrot & Toasted Farro Salad with Labneh Cheese & Pickled Dates
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the carrots into 3-inch pieces on an angle. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and thinly slice the shallot. Pit the dates and thinly slice lengthwise. Pick the mint leaves off the stems; discard the stems.

Roast the carrots:
2 Roast the carrots:

Place the carrots on a sheet pan. Drizzle with olive oil and season with salt, pepper and the sumac; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Toast & boil the farro:
3 Toast & boil the farro:

While the carrots roast, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the farro and toast, stirring occasionally, 4 to 5 minutes, or until lightly browned. Transfer to the pot of boiling water and boil 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Off the heat, stir in the lemon zest, the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Divide the dressed farro between 2 dishes. Wipe out the pan.

Toast the almonds:
4 Toast the almonds:

While the farro boils, heat the pan used to toast the farro on medium until hot. Add the almonds and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a medium bowl. Wipe out the pan.

Pickle the shallot & dates:
5 Pickle the shallot & dates:

While the farro continues to boil, in the pan used to toast the almonds, combine the vinegar, shallot, dates and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, remove from heat and set aside to pickle, stirring occasionally, for at least 10 minutes.

Finish & serve your dish:
6 Finish & serve your dish:

In a bowl, combine the labneh cheese and 2 teaspoons of olive oil; season with salt and pepper to taste. Just before serving, to the bowl of toasted almonds, add the roasted carrots, pickled shallot and dates (draining before adding) and the juice of the remaining lemon wedges; toss to thoroughly combine and season with salt and pepper to taste. Divide between the dishes of dressed farro. Top with the seasoned labneh cheese and mint (finely chopping just before adding). Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the carrots into 3-inch pieces on an angle. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and thinly slice the shallot. Pit the dates and thinly slice lengthwise. Pick the mint leaves off the stems; discard the stems.

2 Roast the carrots:

Place the carrots on a sheet pan. Drizzle with olive oil and season with salt, pepper and the sumac; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Roast the carrots:
3 Toast & boil the farro:

While the carrots roast, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the farro and toast, stirring occasionally, 4 to 5 minutes, or until lightly browned. Transfer to the pot of boiling water and boil 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Off the heat, stir in the lemon zest, the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Divide the dressed farro between 2 dishes. Wipe out the pan.

4 Toast the almonds:

While the farro boils, heat the pan used to toast the farro on medium until hot. Add the almonds and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a medium bowl. Wipe out the pan.

Toast the almonds:
Pickle the shallot & dates:
5 Pickle the shallot & dates:

While the farro continues to boil, in the pan used to toast the almonds, combine the vinegar, shallot, dates and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, remove from heat and set aside to pickle, stirring occasionally, for at least 10 minutes.

6 Finish & serve your dish:

In a bowl, combine the labneh cheese and 2 teaspoons of olive oil; season with salt and pepper to taste. Just before serving, to the bowl of toasted almonds, add the roasted carrots, pickled shallot and dates (draining before adding) and the juice of the remaining lemon wedges; toss to thoroughly combine and season with salt and pepper to taste. Divide between the dishes of dressed farro. Top with the seasoned labneh cheese and mint (finely chopping just before adding). Enjoy!

Finish & serve your dish: