Farro Salad Adapted Charlie Bird Recipes

Steps:

• In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
• In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

Steps:

• 1. Place the faro, apple cider, bay leaves, 1 teaspoon of salt and 2 cups of water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the faro is tender. (If all the liquid is absorbed before the faro is tender, add a little more water.) Drain the faro and transfer to a large serving bowl. Discard the bay leaves.
• 2. Meanwhile, in a small measuring cup, whisk together the EVOO, lemon juice, 1/2 teaspoon of salt and 1/2 teaspoon pepper. Stir the vinaigrette into the warm faro and set aside for 15 minutes to cool.
• 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. Springkle with the sea salt and serve immediately.