Recipe courtesy of
Sandwich Society
905.338.5377
146 Kerr Street, Oakville
Sandwichsociety.ca
Put the farro, 2 cups of water, 2 bay leaves, 2 tsp of salt and 1 cup of apple cider into a medium saucepan, bring to a boil and then simmer, uncovered for 30 minutes. Stir often, if liquid is completely absorbed before 30 minutes, add a little water.
Drain, discard bay leaves and put into a large mixing bowl.
Whisk together the salad dressing while the farro is cooking.
In a small bowl, add 1/4 cup freshly squeezed lemon juice,
1 tsp salt and 1/2 tsp freshly ground pepper.
Slowly whisk in the 1/2 cup of olive oil to emulsify the dressing.
When the farro is cooked and drained, stir in the freshly made salad dressing into the warm farro. Set aside mixture to cool.
Cut the 3 Roma tomatoes into quarters through the stem, and remove seeds, then chop into small bite size pieces.
Add pistachios (either whole or chopped). Add chopped Italian parsley and mint. Add all above ingredients to the farro mixture and stir thoroughly. Add half of the parmesan cheese to the mixture and put half aside for garnish.
Give the mixture a final good stir and season with a bit of flaky salt.
Take a handful of baby arugula and make a bed of arugula on each serving plate. Add a drizzle of olive oil and a drizzle of balsamic glaze.
Add as much of the farro mixture as desired on top of the arugula bed and garnish with the remaining parmesan cheese curls.
Farro is an ancient Italian grain that is high in protein. It is great in salad and soup!
Ingredients
Directions
Put the farro, 2 cups of water, 2 bay leaves, 2 tsp of salt and 1 cup of apple cider into a medium saucepan, bring to a boil and then simmer, uncovered for 30 minutes. Stir often, if liquid is completely absorbed before 30 minutes, add a little water.
Drain, discard bay leaves and put into a large mixing bowl.
Whisk together the salad dressing while the farro is cooking.
In a small bowl, add 1/4 cup freshly squeezed lemon juice,
1 tsp salt and 1/2 tsp freshly ground pepper.
Slowly whisk in the 1/2 cup of olive oil to emulsify the dressing.
When the farro is cooked and drained, stir in the freshly made salad dressing into the warm farro. Set aside mixture to cool.
Cut the 3 Roma tomatoes into quarters through the stem, and remove seeds, then chop into small bite size pieces.
Add pistachios (either whole or chopped). Add chopped Italian parsley and mint. Add all above ingredients to the farro mixture and stir thoroughly. Add half of the parmesan cheese to the mixture and put half aside for garnish.
Give the mixture a final good stir and season with a bit of flaky salt.
Take a handful of baby arugula and make a bed of arugula on each serving plate. Add a drizzle of olive oil and a drizzle of balsamic glaze.
Add as much of the farro mixture as desired on top of the arugula bed and garnish with the remaining parmesan cheese curls.
