July 2018 – Farro Salad

This easy-to-make salad is great as a side or a main course. It’s full of fresh flavors and textures, not to mention heart-healthy fats from olive oil and nuts. Bring it to your next barbecue or cookout for a dish that is sure to impress!

Recipe courtesy of The New York Times

Ingredients:

  • 1 cup farro
  • 1 cup apple cider
  • 2 teaspoons kosher salt, more as needed
  • 2 bay leaves
  • 8 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup Parmesan cheese, shaved with a vegetable peeler
  • 1/2 cup chopped pistachio nuts
  • 2 cups arugula leaves
  • 1 cup parsley or basil leaves, torn
  • 1 cup mint leaves
  • ¾ cup halved cherry or grape tomatoes
  • ⅓ cup thinly sliced radish
  • Maldon or other flaky sea salt, for finishing

Directions

  1. 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.
  2. 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).
  3. Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.