THE FARRO SALAD
This Farro Salad recipe is originally from NYT Cooking. I've made this a few times now. It’s fairly quick and very yummy!
INGREDIENTS
Yield:6 servings
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 (Why I have Maldon salt at home, I do not know. It does taste good, though. A big flaky salt)
PREPARATION
In a medium saucepan, bring farro, apple cider, salt, bay leaves, and 2 cups water to a simmer. Simmer until farro is tender and the 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 be kept 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!
Original Recipe here