Charlie Bird's Farro Salad

Recipe is courtesy of Ina Garten

Here’s a good one that my friend Linda passed on to me. She knew that I would LOVE it and she was right!

Source: Ina Garten on her show “Barefoot Contessa: Modern Comfort Food”

Serves 6

Ingredients

1 cup farro

1 cup fresh apple cider

2 bay leaves

1/2 cup olive oil

1/4 cup freshly squeezed lemon juice

1/2 cup salted pistachios, whole or chopped

1 cup roughly chopped fresh parsley

1 cup chopped fresh mint

1 cup cherry or grape tomatoes, halved

1/3 cup thinly sliced radishes (2-3 radishes)

2 cups baby arugula

1/2 cup parmesan cheese

Sea salt and pepper

Directions

1. Place the farro, apple cider, bay leaves, 2 teaspoons salt and 2 cups of water in a medium saucepan, bring to a boil. Lower heat and simmer uncovered for about 30 minutes until farro is tender. Drain farro and transfer to a large serving bowl. Discard bay leaves.

2. Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.

3. Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

Rating System

⭐️⭐️⭐️⭐️⭐️ Vegetarian with no or minimal processed ingredients.

⭐️⭐️⭐️⭐️  Vegetarian with some processed ingredients

⭐️⭐️⭐️   Meat or Seafood with no or minimal processed ingredients

⭐️⭐️    Meat or Seafood with processed ingredients

⭐️     Dessert