The name explains itself: this Farro Herb Salad has a base of apple cider-braiser farro, tossed with blueberries, salty hard Parmesan. and of course, a whackload fresh herbs.
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Ingredients
Serves 1
- 2 cups mesclun greens
- 1 cup curly kale, shredded
- 1 cup arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup radishes, thinly sliced
- 2 tablespoons blueberries
- 1/4 cup Parmesan flakes
- 2 tablespoons pistachio nuts, chopped
- 1 tablespoon toasted pecans
- 2 tablespoons torn mint leaves
- 2 tablespoon torn basil leaves
- Lemon juice, for drizzling
- Walnut or hazelnut oil, for drizzling
Dressed Farro
- 1/2 cup pearled farro, dry
- 2/3 cup apple cider
- 1/3 cup water
- 1 bay leaf
- 1/2 teaspoon fine sea salt
- 1/3 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
Nutritional Value
997 Calories
61.3g F | 91.1g C | 25.8g P
Directions
For the farro
- In a saucepan, bring the farro, apple cider, and water to a boil. Stir in the bay leaves, salt and pepper.
- Cook over medium heat for 30 minutes until the farro is tender (it should still have some bite).
- Drain the farro, discarding the bay leaf, then return to the pot and stir in the lemon juice and olive oil, adjusting the taste with more salt and/or pepper.
- Let the farro cool before using it in the salad.
- Toss all the ingredients except for the lemon juice and walnut/hazelnut oil until well mixed.
- Mix in a splash lemon juice and a drizzle of walnut/hazelnut oil, adjusting both to taste.
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