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Arugula Farro Salad Recipe


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     Arugula Farro Salad

Category   Appetizers
Sub Category   None

Pearled Farro (this is a grain much like quino and barley)
1 cup fresh apple cider
2 bay leaves
kosher salt and pepper to taste
1/2 cup good olive oil
1/4 cup fresh squeezed lemon juice
1/2 cup roasted pistachios chopped
1 cup roughly chopped flat leaf parsley
1 cup roughly chopped fresh mint leaves
1 cup cherry or grape tomatoes halved
1/3 cup thinly sliced radishes
2 cups baby arugla
1/2 cup shaved Italian Parmesan cheese
Flaked sea salt such as Maldon

Place the Farro, apple cider, bay leaves, 2 tsp of salt and 2 cups of water in a medium sauce pan and bring to a boil. Cook uncovered for about 30 minutes on simmer. (note if all the liquid is dissolved before the farro is cooked add a bit more water. Once cooked to your liking (el denta is best) Drain & transfer the farro to a serving bowl and discard the bay leaf. Meanwhile in a small measuring cup, whisk together the oil, lemon juice, 1 tsp of slat, and 1/2 tsp of pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. (leave out radishes if you dislike them).
Add the arugula and lightly fold in the Parmesan cheese (shaved pieces) Sprinkle with sea salt and serve immediately.

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