Charlie Bird Farro Salad
1 c. farro (we like quick cooking farro from Trader Joe's but regular, pearled farro works as well)
1 c. juice of your choice (apple, pineapple, and cranberry all work nicely)
2 bay leaves
Salt and pepper
1/2 c. The Tasteful Olive mild or medium intensity extra virgin olive oil
1/4 c. freshly squeezed lemon juice
1/2 c. salted pumpkin seeds (pistachios work nicely too)
1 c. roughly chopped fresh flat leaf parsley
1 c. roughly chopped fresh mint
1/3 c. thinly sliced radishes
2 c. baby arugula
1/2 c. shredded parmesan cheese
Fleur de sel, for garnish (available at The Tasteful Olive)
Roasted chicken breast, for topping (if desired)
Place the farro, juice, bay leaves, 1 t. salt, 1/2 t. pepper, and 2 c. water in a medium saucepan. Bring to a boil, lower the heat, and simmer for 10 minutes. Note: if using farro that is not quick cooking it will need to simmer for about 30 minutes. Drain the farro and add to a large serving bowl. Discard the bay leaves.
Meanwhile, combine the olive oil, lemon juice, 1/2 t. salt, and 1/2 t. pepper in a small bowl and whisk to combine. Stir the vinaigrette into the warm farro and set aside to cool to room temperature.
Before serving, stir in the pumpkin seeds, parsley, mint, and radishes, Add the arugula and stir gently to combine. Top with Parmesan cheese and a sprinkling of fleur de sel before serving. Top with protein of choice, if desired.
Recipe adapted from foodnetwork.com
