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Charlie Bird's Farro Salad
Serves 6
A beautiful salad with a flavorful mixture of arugula, basil and mint
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Prep Time
45 min
Cook Time
30 min
Prep Time
45 min
Cook Time
30 min
Ingredients
  1. 1 cup farro
  2. 1 cup apple cider
  3. 2 teaspoons kosher salt, more as needed
  4. 2 bay leaves
  5. 8 tablespoons extra-virgin olive oil
  6. 2 tablespoons fresh lemon juice
  7. 70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
  8. 70 grams chopped pistachio nuts (1/2 cup)
  9. 2 cups arugula leaves
  10. 1 cup basil leaves, torn
  11. 1 cup mint leaves
  12. ¾ cup halved cherry or grape tomatoes
  13. ⅓ cup thinly sliced radish
  14. Maldon or other flaky sea salt, for finishing
Instructions
  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.
  2. If all the liquid evaporates before the farro is done, add a little more water.
  3. Let farro cool, then discard bay leaves.
  4. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt.
  5. Add farro and mix well.
  6. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving).
  7. Just before serving, fold in arugula, herbs, tomatoes, cheese and pistachio nuts and mix well. Add flaky salt to taste.
Adapted from Slightly adapted by Celia
http://www.fingerlakesfeasting.com/
This is one of the best salads to bring to a pot luck. It’s a winner and everyone wants the recipe. I usually adapt recipes but in this case I’ve followed Charlie Bird’s directions exactly (except that I don’t add the radishes). I usually cook the farro the day before and add the lemon juice and olive oil. Right before serving I fold in the rest of the ingredients. For a vegan offering I add the cheese separately. Thank you Charlie!

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