Farro Salad with Honeyed Apples, Parmesan and Herbs

This salad is best served room temperature, so if you end up cooking the farro ahead of time and refrigerating it, just be sure to take it out and set it on the counter for a good hour or so before pulling it together. Also, when you go to shop for ingredients, just know that most farro you’re likely to see will be pearled or semi-pearled, a process that removes some of the bran for quicker cooking. Whole grain farro, on the other hand, can take 30-40 minutes longer to cook, so just be aware of which you’ve purchased and adjust the cook time as needed.

Ingredients

For the Dressing:

3 tablespoons lemon juice

1 tablespoon honey

1 small shallot, finely chopped (about 3 tablespoons)

3 tablespoons extra virgin olive oil

Generous pinch kosher salt

For the Salad:

1 cup (185g) pearled or semi-pearled farro (often called perlato farro)

1 cup apple cider

1/2 teaspoon kosher salt, plus more to season

2 tablespoons extra-virgin olive oil

2 small Sweetango apples (300g) (or other sweet, firm apple), sliced into 1/2-inch wedges, then sliced further in thirds to make small chunks

1 tablespoon honey

3 tablespoons fresh chopped chives

3/4 cup (35g) chopped Italian parsley

1/2 cup (10g) chopped fresh basil

3/4 cup (80g) toasted pecans, chopped

45 g /1.5 ounces grated Parmesan (about 3/4 cup)

Maldon or other flaky sea salt, for finishing

Instructions

In a medium saucepan, bring farro, apple cider, salt, and 2 cups water to a hearty simmer. Reduce heat and cover, cooking until farro is tender yet still chewy and most of the liquid has evaporated, about 25-30 minutes. If there is excess liquid after the farro is done cooking, simply strain it away. Let farro cool off the heat (room temperature or slightly warm is ideal for this salad).

Heat olive oil over medium heat in a large sauté pan. Add apples and pinch of salt. Cook, stirring, until apples begin to soften, about 2 minutes. Add honey and continue cooking, until apples turn golden and become fragrant and tender, about 5 minutes.

Meanwhile make the dressing: whisk together the lemon juice, honey, shallot, olive oil and salt. Set aside.

In a large salad bowl, toss together the cooked and cooled farro, honeyed apples, chives, parsley, basil, and chopped pecans. Pour the dressing on top of the salad and fold to incorporate. Top with grated Parmesan. The salad is best served room temperature, but will keep refrigerated for up to 3 days.