“There is something very trendy about farro that caught on two thousand years ago in Rome where it was prized for increasing stamina in the bedroom. We love that idea – so we had to work it into the menu from day one. We think this salad is the perfect blend of freshness, texture and goodies to make anyone smile, in the bedroom or not!” – Chef Ryan Hardy, Charlie Bird
Makes 2 salads
1 cup farro, raw
1 cup apple cider
2 cups water, more if necessary
1 tbsp salt, kosher
2 each bay leaves
35 g parmigiano cheese, shaved with a vegetable peeler
35 g cherry tomatoes
35 g pistachios, toasted, shelled, whole
10 g arugula leaves
5g basil leaves, whole
5g mint, whole
10 g radish, shaved
4 tbsp extra virgin olive oil
2 tbsp lemon
3g maldon salt
To cook the farro: Cover the farro with the apple cider, water, kosher salt and bay leaves and bring to a simmer. Cook, adding more water if necessary for 30 minutes or until the farro is tender and the liquid has evaporated. The end result should be something similar to the consistency of brown rice – but a whole lot easier to cook!
To make the salad: Combine farro, tomatoes, cheese, and pistachio together with the lemon and olive oil. This base can live in the bowl for up to an hour before you wish to plate the salad. At the last minute add the arugula, basil, mint, radish and maldon sea salt to maximize the crunch and texture of the salad. We love to eat this salad at room temperature to give the cheese and tomatoes the maximum flavor – but you can serve chilled on a hot summer day.
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