Sunday, July 24, 2016

Delicious Farro Salad

I know I sound like a broken record about how much I like Melissa Clark's recipes (and Mark Bittman's) but I can't help it. Some time take a look at her videos on the New York Times Cooking site. She's a sort of no-nonsense cook and I like that. One of these days I may make something she recommends and it will fall short but that hasn't been the case yet. Turns out this farro salad is fabulous. I did not have all the same ingredients but I had enough and some decent substitutes so I soldiered on and it was still fabulous! In the directions I will put my substitutions in parentheses. You can make it to her specifications if you prefer. OR, you can make it just like I did!


  • 1 cup farro
  • 1 cup apple cider
  • 2 teaspoons kosher salt, more as needed
  • 2 bay leaves
  • 8 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup) ( I used 1/2 cup shredded Parm)
  • 70 grams chopped pistachio nuts (1/2 cup) (I used chopped pecans)
  • 2 cups arugula leaves (I used chopped romaine)
  • 1 cup parsley or basil leaves, torn (I did not have either!)
  • 1 cup mint leaves
  • ¾ cup halved cherry or grape tomatoes
  •  cup thinly sliced radish
  •  Maldon or other flaky sea salt, for finishing

  • Nutritional Information


  1. 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.
  2. 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.

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