Autumn Apple Cider Farro Salad

The ancient grain farro is one of a number of healthful foods Shawn Zell has introduced the Bucks players to in his role as team chef and dietitian. Among other things, farro is a great source of iron and is high in fiber. This recipe combines it with fall produce and pecorino cheese. Makes 6 to 8 servings

2 cups apple cider 2 cups water 1 bay leaf Kosher salt 1 cup semi-pearled farro

2 tablespoons apple cider vinegar

2 tablespoons olive oil

Freshly ground black pepper

1⁄2 small celery root (celeriac), peeled and cut into matchsticks

1⁄2 medium sweet-tart apple, cored and cut into matchsticks

1⁄4 small red onion, thinly sliced

1 ⁄2 cup fresh parsley leaves with tender stems

1⁄2 cup coarsely chopped black olives

1 ounce pecorino cheese, shaved

Combine apple cider, water and bay leaf in a medium saucepan, season with salt and bring to a boil. Reduce heat and simmer uncovered 25 to 30 minutes or until farro is firm but tender to the bite.

Drain farro from liquid, spread farro onto a sheet pan and set into refrigerator to cool to room temperature.

In a large bowl, toss farro with vinegar, oil and salt and pepper to taste.

Add celery root, apple, onion, parsley, olives and pecorino.

One of Shawn Zell’s missions has been to introduce the Bucks to healthy grains like farro, mixed here with celery root, apple, parsley and cheese. NANCY STOHS