Charlie Bird makes a killer farro salad. I was there earlier in the week and was inspired to make it myself. I found the recipe on line (of course) and then played around with it myself. The key is that they cook the farro in apple cider. Farro can be a little bit like a kitchen sink. Just pile it in based on your likes.
Here is my farro salad
2 cups farro (make sure to rinse it several times to get rid of the starch)
2 cups apple cider
1 1/2 tbsp. kosher salt
4 cups water
4 bay leaves
1 cup olive oil
1/4 cup fresh lemon juice
1 cup chopped basil
1 cup chopped mint
8 large radishes thinly sliced
1 cup shaved parmesan cheese (use a vegetable peeler)
1 1/2 cups chopped pistachio nuts
5 roasted golden beets cut into small cubes
Sea salt for finishing
In a large sauce pan add the farro, apple cider, water, salt, bay leaves and 4 cups of water to boil and then down to a simmer. A little higher than simmer or it will take forever. Then let this hang out on the stove for about 40+ minutes or until all the liquid is gone and the farro is done. Let this cool and then take out the bay leaves.
Whisk together and olive oil and lemon juice (add a pinch of salt for flavor). Then pour this over the cooled farro and mix. Add the cheese and pistachios and let this sit to let those flavors come together. I let this hang out a room temperature for 4+ hours.
Right before serving I added in the rest; beets, mint, basil, radishes and sea salt. Mix and serve. You can eliminate the beets and add cherry tomatoes sliced in half. You could add in anything that rocks your boat. Sliced asparagus?
Great spring/summer salad.