Ditch the winter blues and spring forward with this refreshing salad that can be a meal unto itself. First served to me by my friend Martha, who lives in New York City, she explained that the original recipe came from one of her favorite local restaurants, Charlie Bird. Whether in its original form, or enhanced with the addition of chicken, shrimp or a flank steak, I’m a big fan. Over time, I have made a few tweaks but the basics are Charlie’s.
- 1 cup farro
- 1 cup apple cider
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice
- 1 clove garlic minced
- 1 cup roughly chopped parsley
- 1 cup roughly chopped mint leaves
- 1 cup cherry tomatoes
- 1 cup thinly sliced red onions
- 1/2 cup thinly sliced radishes
- 2 cups baby arugula
- 1/2 cup shaved Parmesan cheese
- 1/2 cup roasted and salted pistachios or roasted pine nuts
- For the dressing, mix garlic, lemon juice, and olive oil together. Season with salt and pepper and set aside.
- Place the farro, apple cider, 2 tsp salt, 2 cups of water in a sauce pan and bring to a boil. Lower heat and simmer uncovered for about 30 minutes or until the farro is tender. (If all the liquid absorbs before the farro is tender, add a little more water).
- Drain farro and transfer to large serving bowl. Stir in half the dressing into the warm farro and set aside for at least 15 minutes.
- Right before serving stir in the remaining ingredients and add the remainder of the dressing.
- Salt and pepper to taste, and toss GENTLY so as not to break up the cheese. Enjoy!