Charlie Bird’s Farro Salad
Recipe Date:
March 18, 2020
Serving Size:
6
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 cup farro
- 1 cup apple cider
- 2 tsps kosher salt, more as needed
- 2 bay leaves
- 8 tbsps extra-virgin olive oil
- 2 tbsps 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
- 3/4 cup halved cherry or grape tomatoes
- 1/3 cup thinly sliced radish
- maldon or other flaky sea salt, for finishing
Directions
Tasting notes: The earthiness in farro echoes the earthiness in the Pinot but then the fruit in the Pinot elevates it to a brighter note.
Serena's tips: Definitely salt the farro. Don't skimp.
Recipe:
- Website link
- Website address: cooking.nytimes.com/recipes/1015843-charlie-birds-farro-salad
Recipe courtesy of Melissa Clark and the New York Times. Photo courtesy of Evan Sung/New York Times. https://cooking.nytimes.com/recipes/
