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Bumgarner Winery

Farro Salad

Farro Salad
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Imperial (US)
This ancient grain has been traced back to early Mesopotamia and is packed with nutrients, nutty flavor, and a chewy texture. Cook in Silver Fork Hard Cider for all the aromatics and yummy flavors to infuse the farro grain. Delicious and nourishing, this winter salad is sure to fill the bellies of a hungry crowd. Pair with mineral and herbaceous white wine, like older vintage Vermentino, white Rhones, or Silver Fork Hard Cider.
  • 1 cup farro
  • 1 cup apple cider
  • 2 tsps kosher salt
  • 2 bay leaves
  • 1/2 cup olive oil
  • 2 tbsps lemon juice
  • 1/2 cup Parmesean cheese
  • 1/2 cup pistachios
  • 2 cups lettuce greens
  • 1 cup herbs; parsley or basil
  • 1 cup mint leaves
  • 1/3 cup radish, thinly sliced

Simmer farro, apple cider, salt, bay leaves, and 2 cups water until farro is tender and liquid evaporates. If all liquid evaporates before farro is done, add a little more water. Let farro cool and discard bay leaves.

Whisk together olive oil, lemon juice, and pinch of salt. Add farro, cheese and pistachio nuts and mix well. Fold in greens, herbs, tomatoes, and radish. Salt to taste.

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