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Title: Charlie Bird's Farro Salad
Categories: Grains, Citrus, Cheese, Nuts, Greens
Yield: 6 servings

1 c Farro
1 c Apple cider
2 ts Kosher salt; more as needed
2 Bay leaves
8 tb Extra-virgin olive oil
2 tb Fresh lemon juice
70 g Parmesan cheese; shaved with
- vegetable peeler
70 g Chopped pistachio nuts
2 c Arugula leaves
1 c Parsley or basil leaves;
- torn
1 c Mint leaves
1/4 c Halved cherry or grape
- tomatoes
1/3 c 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 30 minutes.
If all the liquid evaporates before the farro is done,
add a little more water. Let farro cool, then discard
bay leaves.

In a salad bowl, whisk together olive oil, lemon juice
and a pinch of salt. Add farro, cheese and pistachio
nuts 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.

By: Melissa Clark

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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