Farro and Pecorino Salad | culture: the word on cheese
Farro is an ancient, unhybridized type of wheat believed to have potent antioxidant qualities. It emphasizes the nutty richness of the Pecorino.
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Cooking tools:
- To four quart saucepan
- Baking sheet
- Mixing bowl
- Serving platter
- Stove
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Peeler
- Spoon
- Citrus press
- Pepper mill
- Refrigerator
- Kitchen towel
- Colander
Ingredients
- 1 cup farro
- 1½ cups organic apple juice
- 1½ cups water (more as necessary)
- 40 cherry or grape tomatoes (halved)
- 1 cucumber (peeled, seeded, and sliced into half-moons)
- 1 cup arugula (stemmed)
- 1 bunch mint (leaves only)
- 1 bunch Italian parsley (leaves only)
- ½ cup shelled pistachios (toasted)
- ¼ cup good quality extra-virgin olive oil
- 1 lemon (halved)
- Salt
- freshly ground black pepper
- ½ cup Pecorino shavings
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