Farro salad & hip hop, Charlie Bird in NYC combines the two with fantastic success.
Similar to rice salad, Farro is a versatile recipe to add into the summer rotation. This recipe is fairly straightforward, but it packs a lot of flavors and is a memorable salad.
Based on Charlie Bird’s Farro Salad.
In a saucepan, bring farro, apple cider, kosher 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, discard bay leaves.
In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, 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, cheese, herbs, tomatoes, radish and sea salt to taste.