Food Friday!

Get in our belly's! Whether or not baking or cooking is your thing. Our instructors are sharing their go-to favorite food items and recipes. Every Friday, find us here sharing our easy to follow recipes for all to enjoy. 

 Evan Sung for The New York Times

Evan Sung for The New York Times

Laura's favorite Charlie Bird’s Farro Salad

 

"I had this awesome dish at Charlie Bird’s in New York and immediately looked it up when I got home to cook.  Now I use it as a base and I’ll throw in roasted broccoli/cauliflower, mushroom or whatever veggies are leftover in the fridge.  Plus, farro is probably my favorite grain, yum!"

Ingredient List

  • 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)
  • 70 grams chopped pistachio nuts (1/2 cup)
  • 2 cups arugula leaves
  • 1 cup parsley or basil leaves, torn
  • 1 cup mint leaves
  • ¾ cup halved cherry or grape tomatoes
  • ⅓ cup thinly sliced radish
  •  Maldon or another flaky sea salt, for finishing

Directions

  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.