This interesting, grain-filled farro salad is a take on Ina Garten’s salad, but we lean into the classic flavors of Herbes de Provence. In the vinaigrette, Herbes de Provence blend melds into Herbes de Provence Extra Virgin Olive Oil, vinegar and spices for a zesty dressing for this fun salad. Salted pistachios, peppery arugula, sweet cherry tomatoes and fresh herbs come together for a hearty, healthy year-round salad.
FARRO SALAD WITH HERBES DE PROVENCE
4-6
45
minutesIngredients
For the Farro:
1 cup quick-cooking or pearled farro
1 cup apple cider
1 bay leaf
1 tsp salt
For the Vinaigrette:
Juice of 1 lemon
1 tsp Herbes de Provence Blend
1/2 tsp salt
1/2 tsp ground black pepper
For the Salad:
1/2 cup salted, chopped pistachios
1 cup roughly chopped parsley
1 cup roughly chopped mint
1 cup halved cherry or grape tomatoes
1 cup thinly sliced and halved radishes
2 cups arugula
1/2 cup shaved parmesan
Instructions
- Place the farro, apple cider, bay leaves, salt and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 15-20 minutes, until the farro is tender. The farro should be swimming in liquid – like pasta – versus absorbing the water – like rice. If all the liquid is getting absorbed before the farro is tender, add more water. Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
- For the vinaigrette, whisk together the olive oil, lemon juice, Herbes de Provence Blend, salt and pepper. Allow to sit for 10 mins. Taste and adjust with salt, pepper and if too acidic, add a little oil. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
- Add the pistachios, parsley, mint, tomatoes and radishes to the bowl with the dressed farro. Stir to combine. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Allow the salad to sit for about 5 minutes, then taste. Sprinkle with the sea salt if needed and serve immediately.
