Charlie Bird’s Farro Salad

Serves 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

For the Farro

• 1 cup farro

• 1 cup apple cider

• 2 teaspoons kosher salt, plus more to taste

• 2 bay leaves

For the Dressing

• 8 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lemon juice

For the Salad

• ½ cup shaved Parmesan cheese (about 70 g)

• ½ cup chopped pistachios

• 2 cups arugula

• 1 cup parsley or basil leaves, torn

• 1 cup mint leaves

• ¾ cup cherry tomatoes, halved

• ⅓ cup thinly sliced radishes

• Maldon or other flaky sea salt, to finish

Directions

1. Cook the farro

In a medium saucepan, combine the farro, apple cider, kosher salt, bay leaves, and 2 cups of water.

Bring to a simmer and cook for about 30 minutes, until the farro is tender and the liquid has been absorbed. Add a little water if needed before the farro is fully cooked.

Discard the bay leaves and allow the farro to cool.

2. Make the dressing

In a large serving bowl, whisk together:

• Olive oil

• Lemon juice

• Pinch of kosher salt

3. Build the salad

Add the cooled farro, shaved Parmesan, and pistachios to the bowl.

Mix well.

At this point the salad can be made several hours ahead or refrigerated overnight. Bring to room temperature before serving.

4. Finish before serving

Just before serving, gently fold in:

• Arugula

• Herbs

• Tomatoes

• Radishes

Finish with flaky sea salt to taste.