Farro is a wheat grain popular in Italy, with a chewy texture that’s perfect for a make-ahead side dish with substance. Add crumbled feta cheese to make this salad into a great light lunch. Find farro in supermarkets near rice and other grains.
- 1 cup farro
- ½ cup apple juice or apple cider
- ½ cup chicken broth (substitute vegetable broth for vegetarian)
- 5 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1½ cups shredded fresh spinach
- ½ cup chopped radishes
- ¼ cup chopped apple (unpeeled)
- 2 green onions, chopped
Place the farro, apple juice or cider, and chicken broth, plus 1 cup water, in a large saucepan. Bring to a boil, then reduce the heat to simmer and cover. Cook 20 to 25 minutes or until the liquid is absorbed (uncover for the last few minutes if necessary). The farro should have a chewy, not mushy, texture. Put the farro in a large bowl and let cool to room temperature, fluffing occasionally.
Put the olive oil, vinegar, lemon juice, salt and pepper in a small bowl and whisk until combined.
When the farro is cool, add the spinach, radishes, apple, onions and olive oil mixture, tossing to combine.
Serve immediately or refrigerate up to 24 hours. If refrigerated, bring to room temperature before serving.