Charlie Bird’s Farro Salad version 1.0
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 people 1x
- Category: side
- Cuisine: New American
Ingredients
Units
Scale
Farro
- 1 cup pearled farro
- 1.5 cups water (adjust water amount so as not to exceed liquid per farro package instructions)
- 1 cup apple cider (I used Hard Cider from trader Joes)
- 1/2 teaspoon Kosher salt
- 2 bay leaves
Dressing
- 8 tablespoons extra-virgin olive oil
- 3 tablespoons Lemon juice
- 1/2 cup Parmesan cheese (shave with a vegetable peeler )
- 1/2 cup chopped pistachio nuts
Salad
- 2 cups arugula leaves
- 1 cup torn basil leaves
- 1 cup mint leaves
- 3/4 cup halved cherry tomatoes
- 1/3 cup thinly sliced radish
Instructions
- In a medium saucepan, bring farro, apple cider, salt, bay leaves and water to a simmer and continue until farro is tender and liquid is absorbed ~30 minutes. If all the liquid evaporates before the farro is done, add a little more water.
- In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix.
- Just before serving, fold in arugula, herbs, tomatoes, radish and grind fresh pepper on top.This salad tastes best at room temperature or a little warm. I didn’t like it straight out of the fridge as the coolness muted some of the flavors.
Find it online: https://www.alldayieat.com/recipe/charlie-birds-farro-salad/