Pickled Farro Salad with Pistachios & Parmesan

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  • Pickled Farro Salad with Pistachios & Parmesan in bowl overhead

    Pickled Farro Salad with Pistachios & Parmesan


INGREDIENTS

  • 8 cups apple cider vinegar, divided
  • 1 quart water
  • 2 lbs baby arugula
  • 2 cups radishes, washed, thinly sliced
  • 4 cups carrots, thinly sliced
  • 1/4 cup sugar
  • 3 T kosher salt
  • 2 cups red bell pepper, julienned
  • 2 cups shaved parmesan cheese
  • 1 cup lemon juice
  • 1 T cracked black pepper
  • 4 cups pistachios, roughly chopped
  • 2 cups olive oil
  • 2 cups lemon juice
  • 2 garlic cloves, minced

Directions

  1. In a large pot, bring 1 quart of water, 1 quart of apple cider vinegar and 1 tablespoon salt to a boil. Add InHarvest Farro, cover and reduce heat to a simmer. Cook for 25-30 minutes or until all liquid is absorbed.
  2. Remove from heat, place in refrigerator to cool.
  3. Combine radishes and carrots in a small bowl with remaining vinegar, sugar and remaining salt. Let sit for 1 hour. Drain liquid and rinse in colander.
  4. In a large bowl, combine chilled Farro, radishes, carrots, bell peppers, arugula and parmesan cheese.
  5. To make the dressing, stir together garlic, lemon juice and olive oil.
  6. Toss salad with dressing, plate and garnish with pistachios and cracked black pepper.

Nutrition Facts

Per serving: 190 cal., 5 g pro., 19 g carb., 2 g fiber, 11 g fat (2 g sat. fat), 0 mg chol., 150 mg sod., 3 g sugar