Farro with apple and celery
4 servings
60 minutes
Farro with apple and celery reflects the Italian love for simple yet flavorful dishes. Farro, an ancient grain, gives the salad a pleasant nutty texture, while the apple adds gentle sweetness and refreshing crunch. Celery and red onion enhance the dish's freshness, while tangy olives and aromatic pecorino cheese add an Italian flair. Dressed with apple cider vinegar and olive oil, this salad is perfect as a light lunch or an elegant side to main courses. It reveals the richness of Mediterranean flavors and pairs wonderfully with white wine, creating a cozy atmosphere to enjoy traditional cuisine.
1
Combine bay leaf, apple cider, and 2 cups of water in a medium-sized pot, and add salt. Bring to a boil, reduce heat to medium, and add farro. Cook until al dente (25-30 minutes); drain the water. Spread on a rimmed baking sheet and let cool.
- Bay leaf: 1 piece
- Cider: 2 glasss
- Coarse salt: to taste
- Wheat groats: 1 glass
2
Mix farro, vinegar, and oil in a large bowl; season with salt and pepper. Add celery, apple, onion, parsley, olives, and 'Pecorino', mix well, and season with salt and pepper.
- Wheat groats: 1 glass
- Apple cider vinegar: 2 tablespoons
- Olive oil: 2 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
- Celeriac: 1 piece
- Apple: 2 pieces
- Red onion: 2 heads
- Parsley: 70 g
- Pitted black olives: to taste
- Pecorino cheese: 30 g
