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.

Enjoy!

Follow me on Instagram @cookingwithcandi

Ingredients:

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

Directions:

Farro:

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.

Salad:

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 !

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.

Enjoy!

Follow me on Instagram @cookingwithcandi

Ingredients:

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

Directions:

Farro:

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.

Salad:

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.

I made this last night combining my recipe which is on my blog “Summer Salad-Farm Fresh Farro” and Charlie Bird’s Famous Farro Salad. My blog post was from a few years ago long before I ever saw Charlie Birds version.  Please feel free to add veggies at your own discretion. It’s a loose recipe but this is what I did. This would make a great addition to any BBQ or any meal for that matter.

Special thanks to Charlie Bird’s Farro Salad @nytimes cooking site by Melissa Clark

cooking@nytimes.com – one of the best cooking sites I know

Follow me on Instagram @cookingwithcandi

Ingredients:

1 cup Farro

1 cup apple cider

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

Directions:

Farro:

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.

Salad:

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.

I made this last night combining my recipe which is on my blog “Summer Salad-Farm Fresh Farro” and Charlie Bird’s Famous Farro Salad. My blog post was from a few years ago long before I ever saw Charlie Birds version.  Please feel free to add veggies at your own discretion. It’s a loose recipe but this is what I did. This would make a great addition to any BBQ or any meal for that matter.

Special thanks to Charlie Bird’s Farro Salad @nytimes cooking site by Melissa Clark

cooking@nytimes.com – one of the best cooking sites I know

Follow me on Instagram @cookingwithcandi

Ingredients:

1 cup Farro

1 cup apple cider

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

Directions:

Farro:

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.

Salad:

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.