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, hits both these marks. The chef Ryan
Hardy cooks the farro in apple cider seasoned with bay leaves and plenty
of salt, which renders it good enough to eat on its own. But it’s even
better after he adds loads of olive oil, plus pistachio nuts and
Parmesan cheese to make it even richer. Then, before serving, he folds
in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula
and plenty of herbs. There are many farro salads of this ilk out there.
This is one of the best.
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Yield
6 servings
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Time
45 minutes
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Ingredients
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1
cup farro
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1
cup apple cider
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2
teaspoons kosher salt, more as needed
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2
bay leaves
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8
tablespoons extra-virgin olive oil
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2
tablespoons fresh lemon juice
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70
grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
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70
grams chopped pistachio nuts (1/2 cup)
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2
cups arugula leaves
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1
cup parsley or basil leaves, torn
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1
cup mint leaves
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¾
cup halved cherry or grape tomatoes
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⅓
cup thinly sliced radish
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Maldon or other flaky sea salt, for finishing
Preparation
- 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.
