CHAR­LIE BIRD’S FARRO SALAD

The Sun Times (Owen Sound) - - LIFE -

Serves: 6

■ 1 cup (250 mL) pearled farro

■ 1 cup (250 mL) fresh ap­ple cider

■ 2 bay leaves

■ Kosher salt and freshly ground black pep­per

■ 1/2 cup (125 mL) good olive oil

■ 1/4 cup (60 mL) freshly squeezed lemon juice

■ 1/2 cup (125 mL) roasted, salted pis­ta­chios, whole or chopped

■ 1 cup (250 mL) roughly chopped fresh pars­ley

■ 1 cup (250 mL) roughly chopped fresh mint leaves

■ 1 cup (250 mL) cherry or grape toma­toes, halved through the stem

■ 1/3 cup (80 mL) thinly sliced radishes (2 to 3 radishes)

■ 2 cups baby arugula

■ 1/2 cup (125 mL) shaved Ital­ian Parme­san cheese (see pro tip)

■ Flaked sea salt, such as Mal­don

1. Place the farro, ap­ple cider, bay leaves, 2 tsp (10 mL) salt and 2 cups (500 mL) wa­ter in a medium saucepan, bring to a boil, lower the heat and sim­mer un­cov­ered for about 30 min­utes, un­til the farro is ten­der.

2. If all the liq­uid is ab­sorbed be­fore the farro is ten­der, add a lit­tle more wa­ter. Drain the farro and trans­fer to a large serv­ing bowl. Dis­card the bay leaves.

3. Mean­while, in a small mea­sur­ing cup, whisk to­gether the olive oil, lemon juice, 1 tsp (5 mL) salt and 1/2 tsp (2.5 mL) pep­per. Stir the vi­nai­grette into the warm farro and set aside for at least 15 min­utes to cool.

4. Be­fore serv­ing, stir in the pis­ta­chios, pars­ley, mint, toma­toes and radishes.

5. Add the arugula and lightly fold in the Parme­san so as not to break it up too much. Sprin­kle with the sea salt and serve im­me­di­ately.

Pro tip: Shave the Parme­san with a veg­etable peeler to get large beau­ti­ful curls.

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