MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Charlie Bird's Farro Salad
 Categories: Grains, Citrus, Cheese, Nuts, Greens
      Yield: 6 Servings

      1 c  Farro
      1 c  Apple cider
      2 ts Kosher salt; more as needed
      2    Bay leaves
      8 tb Extra-virgin olive oil
      2 tb Fresh lemon juice
     70 g  Parmesan cheese; shaved with
           - vegetable peeler
     70 g  Pistachio nuts; chopped
      2 c  Arugula leaves
      1 c  Parsley or basil leaves;
           - torn
      1 c  Mint leaves
    1/4 c  Cherry or grape tomatoes;
           - halved
    1/3 c  Radish; thinly sliced
           Maldon or other flaky sea
           - salt; for finishing

  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.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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