Description
Ina Garten’s farro salad combines Mediterranean ingredients for a refreshing side dish packed with robust flavors. Simple preparation meets elegant presentation, making this recipe perfect for summer gatherings and weekend meals you’ll want to share with friends.
Ingredients
Scale
- 1 cup (6 oz/170 g) pearled farro
- 1 cup (240 ml) fresh apple cider
- 2 cups (480 ml) baby arugula
- 1 cup (150 g) cherry or grape tomatoes, halved through the stem
- 1 cup (40 g) roughly chopped fresh parsley
- 1 cup (20 g) roughly chopped fresh mint leaves
- ⅓ cup (40 g) thinly sliced radishes (2 to 3 radishes)
- 2 bay leaves
- ½ cup (120 ml) good olive oil
- ¼ cup (60 ml) freshly squeezed lemon juice
- ½ cup (60 g) roasted, salted pistachios, whole or chopped
- ½ cup (50 g) shaved Italian Parmesan cheese
- Kosher salt
- Freshly ground black pepper
- Flaked sea salt, such as Maldon
Instructions
- Farro Preparation: In a medium pot, combine farro with apple cider, bay leaves, kosher salt, and water. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, adding water if needed to prevent drying out.
- Cooling and Dressing: Drain farro, discarding bay leaves, and transfer to a serving bowl. Whisk olive oil, lemon juice, salt, and black pepper to create a zesty dressing. Pour over warm farro, tossing gently and allowing to rest for 15 minutes at room temperature.
- Ingredient Integration: Fold in roasted pistachios, fresh parsley, mint leaves, tomatoes, and radishes with a delicate touch. Gently incorporate baby arugula and sprinkle shaved Parmesan cheese across the salad.
- Final Touches: Garnish with a light dusting of flaked sea salt to enhance flavors. Serve immediately to maintain the salad’s vibrant texture and fresh ingredients.
Notes
- Liquid Ratio Matters: Use precise apple cider and water measurements to prevent dry or soggy farro, ensuring perfect texture every time.
- Temperature Control: Simmer farro gently and watch liquid levels closely, adding water if needed to achieve tender, perfectly cooked grains.
- Dress While Warm: Toss farro with dressing immediately after cooking to help grains absorb maximum flavor and create a more cohesive dish.
- Ingredient Layering: Add delicate ingredients like arugula and herbs last to maintain their freshness and prevent wilting or bruising.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 370
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg