Farro Salad


  • 1 cup pearled Farro (if not pearled, cooking time doubles)
  • 1 cup apple cider
  • 2 cups water
  • 1 1/2 tsp kosher salt
  • 2 bay leaves
  • 7 Tbsp olive oil, separated
  • 3 Tbsp fresh lemon juice
  • 1/2 cup chopped pistachio nuts
  • 2 Tbsp minced sweet onion
  • 2 Tbsp minced fresh chives
  • 1/2 cup minced fresh parsley
  • 3-4 slices of prosciutto
  • 1/4 cup aged chow cheese (like Parmesan)


In a medium saucepan bring farro, apple cider, water salt, and bay leaves to a simmer. Simmer until farro is tender and liquid evaporates (about 30minutes). If liquid evaporates befor farro is done, add a little more water. Cool and discard bay leaves.

Fry prosciutto over medium heat in 1 Tbsp olive oil for a few minutes, until crisp. Remove to paper towels to drain and then crumble.

Whisk together lemon juice and salt in a salad bowl. Whisk in remaining 6 Tbsp of olive oil. Add farro, pistachios, minced onions, minced chives, parsley, and parmesan. Salad is best served at room temperature.