| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 cup pearled farro (6 ounces)
- 1 cup fresh apple cider
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup good olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup roasted, salted pistachios, whole or chopped
- 1 cup roughly chopped fresh parsley
- 1 cup roughly chopped fresh mint leaves
- 1 cup cherry or grape tomatoes, halved through the stem
- 1/3 cup thinly sliced radishes (2 to 3 radishes)
- 2 cups baby arugula
- 1/2 cup shaved Italian Parmesan cheese
- Flaked sea salt, such as Maldon
Instructions
- Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
- Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
- Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 401 |
| Total Fat | 27 g |
| Saturated Fat | 5 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 12 g |
| Cholesterol | 8 mg |
| Sodium | 422 mg |
Reviews
Love this recipe!!
Phenomenal salad. Cooking the Farro in cider was inspired. This had incredible taste and texture, it was our Easter salad this year!
Doubled the recipe for a party, bowl was empty or nearly when i got to it. Would def make again. All the ingredients added to taste and texture. Followed the recipe as written.
She uses kosher salt which is less powerful than table salt
I loved making this and it was a great and filling meal. I made it one day ahead and it was even better
So enjoyable! I omitted the radishes, cut back a bit on the salt, and didn’t use all of the dressing, but otherwise made as written. Even without the other ingredients and dressing, the farro was really good, and I may try it that way as a warm side in the future. Served with some leftover breaded chicken breast on top drizzled with the extra dressing. Great!
Excellent! Phenomenal symphony of flavors (sweet, salty, bitter, sour) with touch of umami! Thank you! Will be making this again (and again)!
Made exactly as listed and it was delicious! The farro, cooked in the apple cider and then added to dressing while still warm so it absorbs all the flavors, is so tasty and has a nice, bit chewy texture. Such a fantastic recipe! Since farro is high in protein, this recipe even works well as a main dish for vegetarians as well as served alongside a piece of fish for non vegetarians, so great dish when having guests for dinner.
This salad is amazing. Served it with Ina’s prime rib and friends loved it so much they made it the next might with salmon. Yum!!!
Delicious and easy.