recipe

This beautiful salad combines traditional salad greens and an olive oil-based dressing with farro for a nutty, chewy texture that’s a welcome addition to spring luncheons. Charlie Bird’s Farro Salad 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 Steps 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. Originally shared in our quarterly newsletter. Not signed up? Register now.