Charlie Bird's Farro Salad | Recipes

Name: Charlie Bird's Farro Salad | Recipes
Ingredients: 1 cup pearled farro (6 ounces)1 cup fresh apple cider2 bay leavesKosher salt and freshly ground black pepper½ cup good olive oil¼ cup freshly squeezed lemon juice ½ cup roasted, salted pistachios, whole or chopped1 cup roughly chopped fresh parsley 1 cup roughly chopped fresh mint leaves1 cup cherry or grape tomatoes, halved through the stem¹⁄3 cup thinly sliced radishes (2 to 3 radishes)2 cups baby arugula ½ cup shaved Italian Parmesan cheeseFlaked sea salt, such as Maldon

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Servings: 6

Ingredients

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1 cup pearled farro (6 ounces)1 cup fresh apple cider2 bay leavesKosher salt and freshly ground black pepper½ cup good olive oil¼ cup freshly squeezed lemon juice ½ cup roasted, salted pistachios, whole or chopped1 cup roughly chopped fresh parsley 1 cup roughly chopped fresh mint leaves1 cup cherry or grape tomatoes, halved through the stem¹⁄3 cup thinly sliced radishes (2 to 3 radishes)2 cups baby arugula ½ cup shaved Italian Parmesan cheeseFlaked sea salt, such as Maldon

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Instructions

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Step 1

Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.

Step 2

Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and ½ teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.

Step 3

Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.