Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Farro Salad with Escarole, Radish and Apple

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Farro Salad with Escarole, Radish and Apple

Article excerpt

I was inspired to make this salad by adapting Ina Garten's Charlie Bird's Farro Salad from her cookbook, "Cook Like a Pro," where she cooks farro in apple cider and then tosses it with cherry tomatoes, baby arugula, Parmesan cheese and a lemon juice-olive oil vinaigrette.

1 cup farro

1 cup plus 1 tablespoon fresh apple cider, divided

2 bay leaves

Kosher salt, divided

2 tablespoons pomegranate molasses

2 teaspoons stone-ground mustard

2 tablespoons extra-virgin olive oil

Freshly ground black pepper

½ bunch escarole, torn roughly

3 radishes, thinly sliced

½ large honey crisp apple, thinly sliced

½ cup pistachios

½ cup shaved manchego cheese

In a medium saucepan, add farro, 1 cup apple cider, bay leaves, 2 teaspoons salt and 2 cups water and bring to a boil. …

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