Farro & Arugula Salad (the title doesn’t do it justice…)

Going down the rabbit hole of reading a Food & Wine email, to reading the entire article, to reading comments in the post, an Ina Garten fan brought me to a recipe for farro salad that looked delish. This is the adaptation, and it’s so yummy!

Here’s what you need:

1 cup apple cider

6-8 ounces uncooked farro

2 bay leaves

1/2 cup olive oil

1/4 cup fresh lemon juice

1 clove of garlic, minced

salt and pepper

1 can cannellini beans or garbanzo beans, rinsed and drained

1/2 cup to 1 cup chopped parsley

1/2 cup to 1 cup chopped mint

1/2 cup chopped chives

1/2 cup roasted, salted pistachios

1/2 cup golden raisins

1/2 cup shaved parmesan (or leave it out to go vegan)

1 cup quartered cherry tomatoes

3 cups arugula

Here’s what you do:

1. Bring the apple cider and 2 cups of water to a boil with the bay leaves. Add the farro and cook according to the directions on the package. If all the liquid evaporates before it’s done cooking, add some more water. When done, drain.

2. While the farro is cooking, making the vinaigrette: whisk together olive oil, lemon juice, garlic, salt and pepper.

3. Stir the beans into the drained farro. Then stir in the vinaigrette and allow to mix/cool for 15 minutes.

4. While the farro is cooling, prepare the remaining salad ingredients. Stir together the parlsey, mint, chives, pistachios, raisins, parmesan, tomatoes and arugula in a large bowl.

5. After the farro has cooled for fifteen minutes, gently stir into the salad mixture.


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