Herb & Pistachio Farro Salad
Courtesy of Charlotte Skeffington - Ritrovo Italian Regional Foods
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Ingredients
1 cup Fior di Maiella Organic Farro Grain
1 cup apple cider 2 Tbsp Piran Fior di Sale, + more as needed 2 Marino Organics bay leaves 8 tablespoons Colli Etruschi Chef's Selection EVOO 2 tablespoons fresh lemon juice 1/2 cup Parmesan cheese 1/2 cup chopped pistachio nuts 4 cups arugula leaves 1/2 cup fresh parsley 1/2 cup fresh basil leaves, torn 1/2 cup fresh mint leaves 1 cup halved cherry or grape tomatoes 2 scallions chopped Pepper to taste |
Directions
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 bowl, whisk together the EVOO, lemon juice and a pinch of salt. Add farro, cheese, pepper, 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 herbs, tomatoes, and green onions into salad base. Prepare a bed of arugula. cover the arugula with the farro salad and sprinkle with the Fior di Sale salt to taste. Buon Appetito!
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