This is a delicious farro salad made with arugula — this salad is similar to my take on Jennifer Aniston’s Salad but with arugula and shaved warm instead of feta. This is light and yummy and you can add a protein and make it a dinner salad if you’d like. Original recipe credit goes to the chef Charlie Bird on this one.
You can obviously add what you like and remove what you don’t like . Feel free to swap cheeses, or onions for radishes, etc and chopped up dates would be just fab.
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1 cup Farro– I use pearled farro
1 cup apple cider not apple cider vinegar
2 cups of water
2 teaspoons kosher salt, and more to your own liking
2 bay leaves
8 Tablespoons extra -virgin olive oil
2 Tablespoons fresh lemon juice- I used 1 large lemon
app. 1/2 cup shaved Parmesan Cheese , I used a vegetable peeler but I do know you can buy Parmesan Cheese shaved this way ( time and mess saver)
app. 1/2 cup shelled Pistachios–I used salted pistachios and chopped them myself. You can use raw pistachios but they’re a tad tasteless.
app. 2 cups Arugula
app. 1 cup torn Basil Leaves
app. 1 cup Mint leaves-cut up into smaller pieces
2 large radishes sliced thinly or rough chopped–optional and you can use red onion here as well — sliced thinly or chopped into small pieces
In a medium saucepan, bring farro, apple cider , dash of kosher salt , 2 bay leaves and 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If farro is cooked but there is still water I put in a colander/strainer and leave it till it cools down. If on the other hand the water evaporates before the farro is done, you’ll have to add a little more water. You can always strain it so no worries–but don’t overcook. Let farro cool down and discard the 2 bay leaves.
In a salad bowl (large enough to fold in arugula and mix) whisk together the olive oil and lemon juice, I use a wire whisk, it’s an amazing kitchen tool. Add the cooled down farro, parmesan cheese and chopped pistachio nuts, mix well.
This salad base will sit for a few hours at room temperature. I made it that afternoon for that evening and never put it in fridge. Salad is always best at room temperature so if you do refrigerate, just bring to room temperature before serving.
Just before serving, fold in the arugula, herbs, radishes and taste for salt. If not salty enough sprinkle a little flaky sea salt or kosher salt. You’ll thank me for this recipe.