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Farro salad — the best yet!

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Farro, 1 c, rinsed

Apple cider, 1 c

Bay leaf

Rinse farro and put in pot with bay leaf, apple cider, 2 t salt, and 2 c water. 

Bring to boil covered, then simmer covered for about 30 mins until tender. 

Drain and spread on sheet pan to cool. (May want to chill a bowl for assembly if you are in a hurry!)

Arugula

radishes, sliced thin

Cauliflower pieces or cherry or grape tomatoes, halved

Basil, parsley and/or mint — a very hearty amount (choose parsley or basil)

Pistachio nuts, chopped

Feta or parmesan, shaved

Vinaigrette: 

Lemon juice

Good mustard (or skip)

Olive oil — 4 x lemon juice

Salt & pepper

Mix vinaigrette into farro with cheese and pistachios. (This can sit for 4 hours at room temp, or in refrigerator overnight. Bring to room temp before proceeding.)

Add arugula, herbs, tomatoes (or cauliflower), radish and fold in together. Sprinkle on Maldon salt. 

Source:

Charlie Bird’s Farro Salad by Melissa Clark, in NY Times cooking 

https://cooking.nytimes.com/recipes/1015843-charlie-birds-farro-salad


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