Gastronomer

Farro Salad

 

Farro is an easy to cook high protien grain with fiber.  Its warm nutty flavor makes this salad a perfect on the go meal for any day of the 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 (1/2 cup)

• 70 grams chopped pistachio nuts (1/2 cup)

• 2 cups arugula leaves

• 1 cup  basil leaves, torn

• 1 cup parsley leaves

• ¾ cup halved cherry or grape tomatoes

• ⅓ cup thinly sliced radish

• Sea salt for finishing

 

Directions

 

• Step 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.

 

• Step 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 sea salt to taste.