Farro Arugula And Pistachio Salad Food

FARRO SALAD WITH RADISHES, ARUGULA AND FETA

Steps:

• Bring a large saucepan of salted water to a boil. Add the farro to the boiling water and cook until tender, about 20 minutes. (If cooking whole-grain farro it will take 30 minutes.) Drain well.
• Add the olive oil and red pepper flakes to a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumbers and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm and combine with the salad. Top with the feta and season the salad with salt and pepper.

FARRO, ARUGULA AND PISTACHIO SALAD

Steps:

• Toss arugula with farro, tomatoes and radishes in large bowl.
• Whisk vinegar, oil, honey and thyme until blended. Add to arugula mixture; toss until evenly coated with dressing.
• Add pistachios; mix lightly.

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.

FARRO, BUTTERNUT SQUASH, AND ARUGULA SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Cook the farro according to the package instructions and let cool.
• Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, squeezing the raisins to remove any excess.
• Meanwhile, put the squash and shallots on the prepared baking sheet and drizzle 1 tablespoon of the oil over them. Toss well with your hands to coat. Season with salt and pepper and roast, tossing halfway through, until the squash is soft and the shallots are beginning to brown, 25 to 30 minutes. Let cool to room temperature.
• Whisk the mustard into the reserved vinegar. While whisking, add the remaining 3 tablespoons oil in a slow stream until thick and emulsified. Season the dressing with the cayenne and salt and pepper to taste.
• To assemble the salad, in a medium bowl, toss the farro, squash and shallots, raisins, cheese, and walnuts together until combined. Pour the dressing over the salad, season with salt and pepper, and toss until evenly coated with dressing. Just before serving, fold in the arugula and finish with a final drizzle of olive oil and a final crack of black pepper.

FARRO WITH PISTACHIOS, MIXED HERBS, AND GOLDEN RAISINS

Steps:

• Preheat oven to 350°F. Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20-25 minutes.
• Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
• Whisk lemon zest, lemon juice, ginger, sugar, and 1/2 tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.
• Drain farro and rinse under cold water. Transfer to a large bowl and add chile, herbs, raisins, and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.
• Do Ahead
• Farro can be cooked 1 day ahead. Cover and chill.

CHARLIE BIRD'S FARRO SALAD

Steps:

• In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
• In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.