{"id":867,"date":"2016-11-11T20:58:44","date_gmt":"2016-11-11T20:58:44","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=867"},"modified":"2018-08-06T13:33:17","modified_gmt":"2018-08-06T13:33:17","slug":"farro-salad-charlie-bird%e2%80%99s","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=867","title":{"rendered":"FARRO SALAD CHARLIE BIRD\u2019S"},"content":{"rendered":"<p>&nbsp;<\/p>\n<ul>\n<li>\n<h1><strong><span style=\"font-family: Times New Roman; font-size: large;\">1 cup of farro;<\/span><\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 cup apple cider;<\/span><\/strong><\/h1>\n<\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 teaspoon kosher salt;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 bay leaves;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">8 tablespoons of extra-virgin olive oil;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 tablespoons of fresh lemon juice;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">70 grams of Parmesan cheese shaved with a vegetable peeler (1\/2 cup);<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">70 grams of chopped pistachio nuts (1\/2 cup);<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000;\">2 cups of arugula<\/span><\/strong><\/li>\n<li><strong>1<span style=\"color: #000000; font-family: Times New Roman;\"> cup of parsley or basil leaves, torn;<\/span><\/strong><\/li>\n<li><strong>1<span style=\"color: #000000; font-family: Times New Roman;\"> cup of mint leaves;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00be cup of halved cherry or grape tomatoes;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1\/3 cup of thinly sliced radish; and\u00a0<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\"><strong><span style=\"color: #000000; font-family: Times New Roman;\">Maldon or other flaky sea salt, for finishing.<\/span><\/strong><\/span><\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let the farro cool, and then discard the bay leaves.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\"><strong><span style=\"color: #000000; font-family: Times New Roman;\">In a salad bowl, whisk together the olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in the arugula, herbs, tomatoes, radish and flaky salt to taste.<\/span><\/strong><\/span><\/strong><\/p>\n<p><strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Makes 6 servings<\/span><\/strong><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; 1 cup of farro; 1 cup apple cider; 1 teaspoon kosher salt; 2 bay leaves; 8 tablespoons of extra-virgin olive oil; 2 tablespoons of fresh lemon juice; 70 grams of Parmesan cheese shaved with a vegetable peeler (1\/2 cup); &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=867\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[257],"class_list":["post-867","post","type-post","status-publish","format-standard","hentry","category-salads","tag-farro"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/867","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=867"}],"version-history":[{"count":7,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/867\/revisions"}],"predecessor-version":[{"id":975,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/867\/revisions\/975"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}