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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Charlie Bird's Farro Salad   
    Categories: Grains, Citrus, Cheese, Nuts, Greens   
         Yield: 6 servings   
       
         1 c  Farro   
         1 c  Apple cider   
         2 ts Kosher salt; more as needed   
         2    Bay leaves   
         8 tb Extra-virgin olive oil   
         2 tb Fresh lemon juice   
        70 g  Parmesan cheese; shaved with   
              - vegetable peeler   
        70 g  Chopped pistachio nuts   
         2 c  Arugula leaves   
         1 c  Parsley or basil leaves;   
              - torn   
         1 c  Mint leaves   
       1/4 c  Halved cherry or grape   
              - tomatoes   
       1/3 c  Thinly sliced radish   
              Maldon or other flaky sea   
              - salt; for finishing   
       
     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.   
        
     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.   
        
     By: Melissa Clark   
        
     Yield: 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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