Apple Cider Farro Salad: The Anti-Thanksgiving

December 5, 2014 | By | More

apple cider farro salad

Each year, I look forward to the Thanksgiving holiday for what I know it will be: a long, relatively lazy weekend filled with heavy, traditional comfort foods that I’ll eat for days on end while sitting around in my sweatpants. It’s really the only time of year I think it’s OK to eat mashed potatoes and dinner rolls and stuffing and sweet potatoes all on one plate.

Once the leftovers are gone and it’s time to ditch my PJs in favor of pants with an actual waistband, I want nothing – and I mean nothing – to do with those foods until the following year. Instead, I crave lighter, brighter foods that don’t leave me feeling woozy for days.

I discovered this farro salad in a recent issue of Bon Appetit magazine and it’s become a favorite in our  house already. It’s the complete opposite of everything Thanksgiving. Cooking the farro in apple cider infuses great flavor that’s enhanced by crisp celery root and tart fresh apples. The final dish has a salty-sweet sensation thanks to the black olives and Pecorino cheese.

Farro is an ancient grain with a nutty, satisfying taste and a pleasantly chewy texture.

Mr. President and I have enjoyed this farro salad with roasted chicken, butter poached fish, and all by itself as a light lunch. It’s best when served at room temperature.

apple cider farro saladIngredients (Serves 4)

2 cups apple cider (preferably no sugar added)

1 cup semi-pearled farro

1 bay leaf

Kosher salt

2 Tbsp. olive oil

Freshly ground black pepper

1/2 small celery root (celeriac), peeled and cut into thin matchsticks

1/2 tart, crisp apple, cored and cut into thin matchsticks

1/4 red onion, thinly sliced

1/2 cup fresh flat-leafed parsley leaves and tender stems, coarsely chopped

1/2 cup coarsely chopped black olives

1 ounce Pecorino cheese shavings, plus more for serving if desired

apple cider farro salad

Celery root is a wonderfully crazy looking thing

Step one: 

2 cups apple cider (preferably no sugar added)

1 cup semi-pearled farro

1 bay leaf

Kosher salt

Combine apple cider with 2 cups of water in a medium saucepan. Add bay leaf and season with salt. Bring to a boil over medium high heat and add the farro. Reduce heat and simmer until farro is al dente, about 25-30 minutes. Drain farro and allow to cool in a large bowl – I let it cool while I’m chopping all the vegetables.

Step two: 

2 Tbsp. olive oil

Freshly ground black pepper

1/2 small celery root, peeled and cut into thin matchsticks

1/2 tart, crisp apple, cored and cut into thin matchsticks

1/4 red onion, thinly sliced

1/2 cup fresh flat-leafed parsley leaves and tender stems, coarsely chopped

1/2 cup coarsely chopped black olives

1 ounce Pecorino cheese shavings

Toss farro with olive oil and season with fresh ground pepper and salt to taste. Add all remaining ingredients, tossing well until combined. Serve the farro salad at room temperature with additional shaved Pecorino cheese, if desired.

Tags: , , , , , , ,

Category: Food, General, Recipes, Side Dishes, Winter

Leave a Reply

Read previous post:
clean home
Six Habits for a Clean Home

Did you ever pay a surprise visit to someone and, upon walking into their spotlessly clean home, wonder if they...

Close