Charlie Bird Farro Salad with Beets, Scallions & Pistachios
Description
Melissa Clark popularized this recipe when she wrote about it in The Times in 2013. Ina Garten included an adaptation of the recipe in her latest book, Cook Like a Pro, and when I saw it in there, I had to make it immediately. It is as delicious as promised and endlessly adaptable. Here are a few changes I’ve made:
Ingreadient :
- 1 cup pearled farro, see notes above
- 1 cup apple cider
- 3 teaspoons kosher salt, divided
- 1 to 2 bay leaves
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup Zante currants, optional
- 2 tablespoons white balsamic vinegar, optional
- 1/2 cup chopped pistachio nuts
- 2 cups arugula leaves, plus more to taste
- 2 cups sliced scallions or a combination of herbs such as basil, parsley, and mint
- ⅓ cup thinly sliced radish or peeled beets
- shaved parmesan cheese, to taste, optional
- freshly cracked black pepper to taste
- Maldon or other flaky sea salt, for finishing, optional
Direction :
- In a medium saucepan, bring farro, apple cider, 1 to 2 teaspoons salt (see notes above), bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes—simmer it gently and pay close attention after 20 minutes, because the water begins to evaporate quickly. If all the liquid evaporates before the farro is done, add more water as necessary. Drain farro, if necessary, or transfer to a large bowl if very little water remains in the pot. Discard bay leaves.
- Meanwhile, whisk together the olive oil, lemon juice and another teaspoon salt (or half a teaspoon if you are sensitive, see notes above). In a small bowl, pour the vinegar over the currants, if using.
- Pour the lemon dressing over the warm farro and let stand for at least 15 minutes to cool. Add pistachios, arugula, scallions or herbs, radishes or beets, and soaked currants, vinegar and all. Season with pepper to taste. Toss. Add flaky salt to taste, if necessary. Shave parmesan over top, if using.
