FARRO BROCCOLI SALAD

• servings: 6

Ingredients

2 cups apple cider or water

1 cup uncooked farro

4 sprigs fresh thyme

2 dried or fresh bay leaves

1 large head broccoli, cut into

1-inch florets

1 teaspoon garlic powder

¼ cup roasted pistachios

½ teaspoon fennel pollen or crushed fennel seeds

½ teaspoon crushed red pepper flakes

4 cups baby arugula or other tender greens

1 cup cherry tomatoes, halved

1 lemon, juiced (2 to

3 tablespoons)

1 cup packed fresh basil leaves, torn

1 cup shaved Parmesan cheese (about 3 ounces)

Extra-virgin olive oil

Kosher salt and flaky salt

Directions

Preheat the oven to 425°F.

COOK THE FARRO: In a medium pot, combine the cider, farro, thyme, bay leaves, and 1 teaspoon of kosher salt with 1 cup of water. Bring to a boil, reduce to low, and cover. Simmer, stirring occasionally, until the farro is tender but not mushy, about 30 minutes. Drain any excess liquid, transfer the farro to a parchment paper lined sheet pan, discarding the bay lea and thyme, and spread the farro into an even layer to cool. To prevent it from clumping up, drizzle it with a touch of olive oil and toss to coat.

ROAST THE BROCCOLI: While the farro cooks, put the broccoli florets in a large bowl. Drizzle with enough olive oil to coat and season with garlic powder and a pinch of kosher salt. Spread the broccoli in an even layer over another sheet pan, leaving one-quarter of the tray empty. Roast for 15 minutes.

ROAST THE PISTACHIOS: Meanwhile, add the pistachios to the same bow] used for the broccoli and toss with the fennel pollen, pepper flakes, a pinch of kosher salt, and enough olive oil to coat.

Add the pistachios to the empty section of sheet pan and return it to the oven. Bake until the nuts have toasted and the broccoli is tender and beginning to char in places, about 5 minutes more.

MAKE THE SALAD: Combine the farro, broccoli, pistachios, arugula, and tomatoes in a large bowl. Add the lemon juice, a drizzle of olive oil, and a good pinch of flaky salt and toss to combine. Just before serving, gently fold in the basil and Parm.

Notes

Farro and I have history. During my brief stint in restaurant kitchens, I worked at a New York spot called Charlie Bird. Its farro salad was the star starter, and also the bane of my existence, since I had to make about one hundred of them each day. But if there was any preparation of this chewy, nutty, substantial grain that could withstand a rocky relationship, it's this one. Simmered in apple cider with earthy bay leaves the Charlie Bird signature it plumps up and takes on a subtle sweetness. The ingredients in the Charlie Bird farro salad rotated with the seasons but the formula was always 50 percent farro, 50 percent equal paris roasted veg, raw crunchy veg, toasted nuts, sally cheese, and fresh greens herbs. The combination of ingredients below is catered to my personal preferences (it is MY cookbook. after all) but I encourage you to endlessly riff on the salad according to the

seasons and YOUR personal preferences.