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
1/4 cup extra -virgin olive oil* you can double if you’d like for a bit more dressing
1/4 cup fresh lemon juice- * you can double if you’d like for a bit more dressing
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 or you can leave them whole up to you or substitute with any other nut you prefer or omit totally if you prefer gutless
app. 2 cups Arugula
app. 1 cup torn Basil Leaves or 1 cup chopped basil
app. 1 cup Mint leaves-cut up into smaller pieces– I prefer to chop it
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 — totally optional but I love the crunch and the flavor of a fresh radish
app. 1/2 cup sliced grape or cherry tomatoes — totally optional
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 small wire whisk, it’s an amazing kitchen tool.
Salad is always best at room temperature so if you do refrigerate, just bring to room temperature before serving. If you’d like you can put farro and parmesan in the bowl with some dressing and allow it to sit, this would be the salad base and it can sit for a few hours out without refrigeration. I usually just mix all ingredients starting with the farro then add in everything else gently toss with some dressing and if people want more dressing it’s available. Add nuts at the end so they retain their crunch !
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