Charlie Bird Farro Salad

• 分量: 6 servings
• 調理時間: 15 minutes
• 総時間: 1 hour 15 minutes

材料

1 cup whole farro (see recipe note #1 for using semi-pearled farro)

1 cup apple cider

2 cups cold water

1 teaspoon kosher salt

2 bay leaves

1 lemon (juiced, about 2 tablespoons)

1/2 cup extra-virgin olive oil

2 1/2 ounces parmesan cheese (coarsely grated or shaved with a vegetable peeler, about 1/2 cup)

2 1/2 ounces chopped pistachio nuts (about 1/2 cup)

3 ounces baby arugula leaves

1 ounce flat leaf parsley (or basil leaves, torn, about 1 cup)

1 ounce mint leaves (torn, about 1 cup)

3/4 cup cherry tomatoes (or grape tomatoes, halved)

1/3 cup thinly sliced radish

flaky sea salt (such as Maldon, for finishing)

手順

Bring farro, apple cider, water, salt and bay leaves to a boil in a medium saucepan. Reduce heat; let simmer 30-35 minutes, or until farro is tender and liquid evaporates. Set aside to cool. (recipe note #2) Once farro is cool, discard bay leaves and fluff with fork.

In a large salad bowl, whisk together lemon juice and olive oil. Add farro and gently toss to coat. (You can keep this salad base for 4 hours at room temperature or refrigerate overnight. Bring farro mixture to room temperature before adding remaining ingredients.)

When you're ready to serve, gently fold in cheese, pistachio nuts, arugula, parsley, mint, tomatoes, and radish. Season to taste with flaky sea salt and serve.

栄養

• カロリー: 425 kcal
• 脂肪総量: 27 g
• 飽和脂肪: 5 g
• コレステロール: 8 mg
• ナトリウム: 599 mg
• 炭水化物総量: 38 g
• 食物繊維: 8 g
• 糖質総量: 6 g
• タンパク質: 11 g