CHARLIE BIRD’S FARRO SALAD
Farro is a "super grain," and can help bulk up any meal, but especially salads. It’s actually one of my favorite hacks. Here’s a quick weeknight recipe (that you can meal prep) to keep you fueled all week.
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
70 grams Parmesan cheese, shaved with a vegetable peeler (½ cup)
70 grams chopped pistachio nuts (½ cup)
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
Prep
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.
Enjoy!
To meal prep, make the farro, but keep separate once done. Keep the farro in a container, as well as your other wet toppings (tomatoes and radishes) in their own container, separate so nothing gets soggy. Keep your greens and herbs dry for optimal freshness throughout the week.
Original recipe here.