2018 RECIPE NINE: Tuesday January 30th - Charlie Bird's farro salad

BACK STORY:
Nothing like listening to the State of the Union to completely disassemble and rebuild a salad recipe. 

NOTES:
I started with missing ingredients and it only got wackier from there. The farro I had was in a pouch and only needed a few tablespoons to reconstitute and cook. I also couldn't find apple cider so bought sparkling apple juice. I added one cup of that (and drank the rest, yum) and a cup of water. The recipe called for one cup of dried farro, 1 cup apple cider and 2 cups water. I used 2 cups of already cooked farro and 1 cup each of apple juice and water. Everything else was mostly the same - a little less oil (about 1/4 cup and even less would have been fine), juice from a whole lemon, pecorino romano cheese instead of parmesan, a full cup of sunburst tomatoes, and lots of chunky radish bits. I included both cups of farro in the salad though it only calls for one, and tons of mint and basil. AND OH MY GOD ITS SOOOO GOOD.

STARS: 
5 out of 5. I can't wait to make this every week during the summer. 

RECIPE:
https://cooking.nytimes.com/recipes/1015843-charlie-birds-farro-salad

INGREDIENTS

• 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 other flaky sea salt, for finishing

PREPARATION

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.