Charlie Bird Farro Salad With 8 Bright Fresh Flavors
Make charlie bird farro salad with arugula, herbs, and Mediterranean flair for a hearty grain salad that keeps well.
Ingredients
- For Cooking the Farro:
- 1 cup farro pearled or semi-pearled recommended
- 1 cup fresh apple cider
- 2 cups water
- 2 bay leaves
- 2 teaspoons kosher salt
- For the Dressing:
- ½ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- For the Salad Mix-ins:
- 2 cups baby arugula
- 1 cup cherry or grape tomatoes halved
- 1 cup fresh parsley roughly chopped
- 1 cup fresh mint leaves roughly chopped
- ½ cup shaved Parmesan cheese
- ½ cup roasted salted pistachios, chopped
- ⅓ cup thinly sliced radishes about 2-3 radishes
- Flaky sea salt like Maldon, to finish
Instructions
- In a medium saucepan, combine 1 cup farro, 1 cup apple cider, 2 cups water, 2 bay leaves, and kosher salt. Bring the mixture to a boil, then reduce the heat and simmer uncovered until the farro is tender, which typically takes about 30 minutes.
- Drain the cooked farro well, discard the bay leaves, and transfer the hot grains to a large mixing bowl.
- In a separate small bowl or measuring cup, whisk together the extra virgin olive oil, fresh lemon juice, salt, and pepper to create a simple vinaigrette.
- Pour the dressing over the warm farro and toss well so the grains absorb the dressing, then let it sit for at least 15 minutes to cool.
- Once cooled, stir in the roasted pistachios, chopped fresh parsley, chopped mint, halved cherry tomatoes, and sliced radishes.
- Just before serving, add the baby arugula and shaved Parmesan cheese, folding them in gently so the cheese does not break apart. Finish with a sprinkle of flaky sea salt like Maldon.
