This is one of my absolute favorite salads. The farro is simmered in apple cider, which adds a wonderful, sweet, tart flavor that will make you want to eat it on its own. The rest of the ingredients – from the peppery arugula to the crunchy pistachios – contrast so wonderfully with the chew of the farro. Its also incredibly nutritious and hearty, boasting 18 grams if protein and 5 grams of fiber per serving!
From NY Times Cooking
- 1 cup farro
- 1 cup apple cider
- 2 teaspoons kosher salt, more as needed
- 2 bay leaves
- 1/2 cup extra-virgin olive oil (I use 1/4 cup)
- 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 (I prefer baby arugula)
- 1 cup 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
- In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro has doubled in size, is very tender, and all liquid evaporated (pearled farro takes about 30 minutes while regular takes about an hour). If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves. (I cook a double batch and freeze half so it’s ready to use next time).
- In a salad bowl, whisk together olive oil, lemon juice, and a pinch of salt. Add farro and mix well.
- Just before serving, fold in arugula, herbs, tomatoes, cheese and pistachio nuts and mix well. Add flaky salt to taste.