Here’s another delicious and healthy dish that can be brought to one of your summer pot-lucks. It’s so easy to make ahead and can be combined into one dish as soon as you get where you’re going…I make it two ways – one way has the farro as the primary ingredient and the other way I double the amount of the mixed salad greens to serve more people…either way you choose, it’s a real winner!
Farro & Fresh Greens Salad
1 cup pearled farro*
1 cup apple cider
3 bay leaves
salt & fresh ground pepper
extra virgin olive oil
spring mix salad greens
handful of shelled pistachios
1 cup grape tomatoes, cut in half
2 radishes, sliced thin
1/2 cup fresh shredded Parmesan cheese
Bring the farro, apple cider, bay leaves and 2 cups of water to a boil over medium-high heat. Add 1-2 teaspoons salt and some fresh ground pepper. Lower heat to simmer and cook ~30 minutes until liquid has absorbed and farro is tender; remove bay leaves. Make lemon vinaigrette: in a small jar with a lid combine 1/2 cup extra virgin olive oil and the juice of the lemon with 1 teaspoon salt & some fresh ground pepper. Put the lid on the jar and shake vigorously. Pour 3/4 of this vinaigrette on the cooked farro and set aside. Chop enough parsley and mint to equal one cup each. Combine parsley and mint with 2 cups spring mix salad greens; add pistachios, grape tomato halves, thinly sliced radish and shredded Parmesan cheese. Toss gently, adding remaining lemon vinaigrette.*If you’re taking this with you to a picnic – place the cooked farro in one container and the fresh greens in another container. When you get where you’re going, combine them into one bowl and add reserved lemon vinaigrette. Toss gently.
Note: *Farro can be substituted with Kamut, Barley or any other whole grain. Recipe adapted from Ina Garten’s Cooks like a Pro.
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