March 31, 2025
Farro Salad
There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing.
This farro salad, from the restaurant Charlie Bird in SoHo, London hits both these marks and is so perfect for Spring and Summer. There are many farro salads of this ilk out there so you can make your own twist on this very easily at home for when you want something quick for lunch or on the move.
INGREDIENTS
- 1 cup pearled farro (6 ounces)
- 1 cup fresh apple cider
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- ½ cup good olive oil
- ¼ cup freshly squeezed lemon juice
- ½ 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
- ½ cup shaved Italian Parmesan cheese
- Flaked sea salt, such as Maldon
METHOD
- 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 ½ 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.
- Enjoy!
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