Farro Salad with Arugula, Lemon, Feta, and Pistachio

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Hearty grain salads are a staple in the winter months, and this one hits all the right buttons: slightly bitter arugula, bright lemon, creamy feta, and crunchy pistachios. A great trick when cooking your farro for savory recipes is to use part broth and, in this case, toss in a few bay leaves for an extra boost of flavor. If you’re not a big feta fan, feel free to swap in goat cheese, shaved Parmesan, or ricotta salata.

Serves 4 | start to finish: 40 minutes


1 cup (185g) semi-pearled farro
1 cup (240 ml) vegetable broth
1 cup (240 ml) water
2 bay leaves
5 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 shallot, finely minced
1/4 cup (8g) chopped fresh chives
kosher salt and freshly ground black pepper
1 and 3/4 cups (40g) arugula, chopped
1/2 cup (65g) shelled pistachio nuts, coarsely chopped, divided
1/3 cup (55g) chopped preserved lemon
3 ounces (85g) feta cheese


Add the farro, broth, water, and bay leaves to 2-quart heavy saucepan over medium heat and bring to a boil. Reduce the heat and simmer until farro is tender and most of the liquid evaporates, about 25 minutes. If there is excess liquid after the farro is finished cooking, simply strain it away. Let farro cool, then discard bay leaves.

In a small bowl or mason jar, whisk together olive oil, lemon juice, shallot, chives, and a pinch of salt and pepper. Let sit for 10 minutes.

Meanwhile, add the cooked farro, arugula, 1/4 cup pistachios, and preserved lemon to a large salad bowl. Toss with the olive oil dressing. Taste and add additional salt and pepper if desired. Fold in feta, and top with remaining 1/4 cup pistachios and a sprinkle of Maldon flake salt. Serve at room temperature or refrigerate, covered, for up to 4 days (bring to room temperature before serving).


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