Summer/Fall Farro Salad

For a November Heat Wave

While we’re only a few weeks away from Thanksgiving, somehow it was in the 80’s the past couple days! We had Matt’s long lost cousin over for dinner last night and I wanted to make a fall-ish meal, heatwave be damned. Somehow in my head farro salad feels fall. The grains make it feel hearty and hearty equals fall? I found the salad on NYT Cooking and it cooks the farro in apple cider which is a solid nod to fall, but the tomatoes and fresh herbs feel like the never ending summer we’re currently experiencing. Matt’s cousin seemed to really enjoy it and I will for sure make it again! According to the NYT the recipe is “from the restaurant Charlie Bird in SoHo.” I served the salad with beans on the side and potato, squash fritters. I also made apple crisp for dessert.

CHARLIE BIRD’S FARRO SALAD

• 1 cup farro

• 1 cup apple cider

• 2 tsp salt

• 2 bay leaves

• 8 Tsp extra-virgin olive oil

• 2 Tsp lemon juice

• 1/2 cup shaved parmesan

• 1/2 cup pistachios

• 2 cups arugula

• 1/2 cup parsley

• 1/2 cup basil

• 1/4 cup mint

• 3/4 cup halved cherry tomatoes

• 1/3 cup sliced radishes

Bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Cook until farro is tender and the liquid evaporates. Trader Joe’s has a quick cook farro that I used. It worked well.

In a salad bowl, whisk the olive oil, lemon juice and salt. Add the cooled farro, cheese and pistachios. Before serving, fold in the arugula, herbs, tomatoes, and radishes. Season with more salt if needed!