A simple salad to have anytime from the great NYC restaurant, Charlie Bird!
- We suggest using MG pearled farro – as it will cook up faster than non-pearled.
- Simmer the farro in the apple cider, 2 cups water – adding the salt (to taste) and bay leaf, for about 20-30 minutes – add a bit more water if needed before the farro is done. Let cool when done, discard the bay leaves.
- In a salad bowl, whisk together the olive oil, lemon juice. Add farro, cheese and pistachio nuts and toss well. The salad base will keep for about 4 hours at room temps or overnight in the fridge. Bring to room temps before serving.
- Just before serving, fold in the arugula, herbs, tomatoes, radish.
Course:Main Dish, Side Dish, Snack
Adapted from Farro Salad recipe from Charlie Bird via the NYT.