BEST GREEN SALAD RECIPE EVER RECIPES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook for 25 minutes. Drain and cool for 15 minutes.
• Cut the potatoes into 1/2 inch pieces.
• Put potatoes in a large bowl, drizzle with white vinegar and stir.
• Chop the eggs and add to the potatoes.
• In another bowl, mix mayo, mustard and sweet pickle relish.
• Add the mayo mixture to the potato salad and stir to combine.
• Add salt and pepper to taste.
• Put the potato salad in a serving bowl and sprinkle with paprika.

Steps:

• In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool. In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool. Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper. Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.