Charlie Bird’s Farro Salad

Ingredients for the Farro:

1 cup pearled or quick cooking farro

1 cup apple cider

2 bay leaves

1 tsp salt

Directions for the Farro:
Place the farro, apple cider, bay leaves, salt and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 15-20 minutes, until the farro is tender. The farro should be swimming in liquid – like pasta – versus absorbing the water – like rice. If all the liquid is getting absorbed before the farro is tender, add more water. Drain the farro and transfer to a large serving bowl. Discard the bay leaves.

Ingredients for the Vinaigrette:
½ cup Herbes de Provence Extra Virgin Olive Oil

Juice of 1 lemon

½ tsp salt

¼ tsp ground black pepper

Directions for the Vinaigrette:

Whisk together the olive oil, lemon juice, salt and pepper. Taste and adjust with salt, pepper and if too acidic, add a little oil. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.

Ingredients for the Salad:
½ cup roasted, salted pistachios, chopped

1 cup rough chopped parsley

½ cup rough chopped mint leaves

1 cup cherry or grape tomatoes, halved

1/3 cup thinly sliced radish

2 cups arugula

½ cup shaved parmesan

Salt and pepper to taste

Directions for the Salad:

Add the pistachios, parsley, mint, tomatoes and radishes to the bowl with the dressed farro. Stir to combine. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Allow the salad to sit for about 5 minutes, then taste. Sprinkle with the sea salt if needed and serve immediately.