To counter the brunch carb-fest, I made Charlie Bird’s Farro Salad – a dish I’ve made countless times and adore because farro happens to be my absolute favorite grain.
To start, the farro is cooked in apple cider and bay leaves until it’s tender. While still warm, you combine the drained farro with a lemon vinaigrette, which partially absorbs into the farro. Once cooled, the farro is mixed with arugula, tomatoes, sliced radish, pistachios, and shaved parmesan.
It’s the perfect contrast of flavors and textures resulting in a very satisfying salad (something you’ll rarely hear me say. Ha!)
What’s even better, everything can be prepped in advance and combined when ready to eat.
I’m embarrassed to admit, but in the first year of making this, I misread the ingredients and made the farro with apple cider VINEGAR instead of simply apple cider. It was still delicious albeit with a bit more of a zing!
Book: Cook Like A Pro, page 46
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: shaved parmesan
Pricey Ingredients: —
Hard-to-find: —
Recipe on Foodnetwork.com
