With Two Spoons

Farro Salad with Arugula

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Farro Salad with ArugulaThe exploding popularity of traditional and ancient grains in recent years has brought with it an abundance of new options for delicious (and hearty!) salads. I love adding barley or quinoa to just about anything and recently discovered the fantastic nuttiness of farro. Once a mainstay of health food stores, this ancient relative of wheat is now widely available in grocery stores (I love Bob’s Red Mill) and is a fun addition to soups, stews, or salads. I’ve really been loving it lately in salads, and this Farro Salad with Arugula in particular.

Farro Salad with Arugula

Adapted from a recipe by Chef Ryan Hardy and the Charlie Bird Restaurant in New York, this salad is easy to make and full of great flavor. I love it for a hearty lunch but it is even great for a light dinner. The farro is best when made a little ahead and chilled and then mixed with fresh arugula, tomatoes, salty shaved parmesan, radishes and vinaigrette. It is studded with pistachios for a great little crunch. If you keep the arugula and dressing out until you’re ready to serve, the recipe is a perfect prepare ahead lunch option for the whole week!

5 from 3 votes
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Farro Salad with Arugula

A hearty salad with arugula, farro, and studded with pistachios.
Course Salad
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Author Adapted from Charlie Bird Restaurant

Ingredients

  • 1 cup farro
  • 1 cup apple cider
  • 2 cups water
  • 3/4 teaspoons kosher salt
  • 2 bay leaves
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup shaved parmesan cheese
  • 1/2 cup chopped pistachios nuts only
  • 2 cups arugula or arugula/spinach mix
  • 1 cup parsley or basil leaves torn
  • 1 cup mint leaves
  • ¾ cup halved grape tomatoes
  • ⅓ cup thinly sliced radish

Instructions

For the Farro:

  1. Check your brand's package instructions. Most farro requires a cooking ratio of 1 cup grain to 3 cups liquid. Adjust recipe as necessary.
  2. In a medium sauce pain, combine farro, apple cider, bay leaves, salt, and water.
  3. Bring to a boil and then simmer until tender and the liquid is evaporated, approximately 30 min.
  4. Discard the bay leaves.
  5. Set the farro aside to cool.

For the Dressing:

  1. In a small bowl, whisk together the olive oil, lemon juice and a small pinch of salt.

For the Salad:

  1. In a large bowl, toss together the farro with dressing, cheese, and nuts. Just before serving, add the arugula, fresh herbs, tomatoes and radish and fold to combine.
  2. Add a pinch of salt to taste.
  3. Serve immediately.

 

 

 

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