Now farro is not stranger to our kitchen, but the flavors of this salad were different from any other we've ever had. Probably because of the number one essential step of cooking farro, which is to cook it with enough salt and aromatics so that it delicious in of it's self before combining it with the rest of the ingredients.
This healthful whole grain has about 8 grams of cholesterol-lowering fiber, is full of minerals, including magnesium, which may relieve tension and menstrual cramps, and it's complex carbs break down slowly, keeping your energy level stable. The grain also has cyanogenic glucosides, a type of carb that may boost the immune system.
So Try this salad warm or cold because you can't got wrong!
- 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
- 70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
- 70 grams chopped pistachio nuts (1/2 cup)
- 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
- 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.