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Charlie Bird's Farro Salad

Melissa Clark
  • 45 minutes
  • Serves 6

INGREDIENTS

2 cups

Arugula, leaves

2

Bay leaves

3/4 cup

Cherry or grape tomatoes

1 cup

Mint, leaves

1 cup

Parsley or basil, leaves

1/3 cup

Radish

2 tbsp

Lemon juice, fresh

1 cup

Farro

2 tsp

Kosher salt

1

Maldon or other flaky sea salt

8 tbsp

Olive oil, extra-virgin

70 g

Pistachio nuts

1 cup

Apple cider

70 g

Parmesan cheese