Cherry Farro Salad With Sweet Vinaigrette Food
CHARLIE BIRD'S FARRO SALAD
Steps:
- Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (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.
- Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
- Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. 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.
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SWEET CHERRY AND FARRO SALAD - DELISH KNOWLEDGE
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- Bring a pot of water to a boil. Add farro to water once boiling then cook until tender and drain. (I used Trader Joe’s quick-cooking farro, which takes 10-12 minutes.) Let cool slightly.
- While the farro is boiling, prep the cherries by pitting them and halving them. Chop the hazelnuts and set aside.
- Make the dressing. In a small bowl, whisk together the vinegar, lemon juice, olive oil, maple syrup, molasses and salt. I start with 1/4 teaspoon salt, then add from there to taste.
- In a large bowl, mix together the cooked farro, cherries (fresh and dried), hazelnuts, arugula, and cheese. Drizzle dressing on top of salad and toss together. Enjoy!
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