Derek likes, I love. I mean really LOVE. This salad helped us fall in love with farro, and now we keep several cooked cups in the fridge for sides and quick salads when we’re in a pinch. This recipe is from a Soho restaurant, Charlie Bird, via The New York Times. We’ve been meaning to stop by, but with being able to throw this together in Greenpoint and save the $16 per dish at the restaurant, it may be a while. I hope you’ll try it!
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
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish
Maldon or other flaky sea salt, for finishing
1. 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.
2. 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.