This recipe gets a lot of play at our tables. Published in the New York Times, and created by New York chef Ryan Hardy at Charlie Bird in Soho, it's the perfect mix of fresh and cooked. Use spinach or kale in place of arugula, or crumbled feta in place of parmesan.
Purchase our GRAIN Farro for this recipe here.
Charlie Bird's Farro Salad:
1 cup GRAIN Farro
1 cup apple cider
2 teaspoons kosher salt, more as needed
2 bay leaves
8 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 grams Parmesan cheese, shaved with a vegetable peeler
1/2 cup toasted and chopped pecans
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
1 cup halved cherry or grape tomatoes
1/2 cup thinly sliced radish
Maldon or other flaky sea salt, for finishing
In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 45-60 minutes. If all the liquid evaporates before the farro is done, add a little more water. Drain and allow farro to cool, then discard bay leaves.
In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and toasted pecans and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.