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Farro and Tomato Salad With Herbs

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“Adapted from a Melissa Clark recipe published in the NY Times on December 17, 2013. Don't cut back on the salt in the cooking liquid, it's really necessary!”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, bring farro, apple juice, water, salt, bay leaves to a simmer. Simmer, stirring occasionally and adding extra liquid if needed, until farro is tender and liquid is absorbed, about 30-35 minutes. Remove from heat, cool, then discard bay leaves.
  2. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, pistachios and mix well. This mixture will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in herbs, tomatoes, radish slices and taste to adjust seasoning.

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