Winter Charlie Bird Salad.
Serves 6-8 as a side
Time: 1 hour, 15 minutes active
Ingredients:
1 cup farro, rinsed
1 cup apple cider
2 bay leaves
1 large delicate squash, halved, seeded, and cut into 1/2 inch slices
1/2 cup olive oil, plus 2 tablespoons for squash
2-3 tablespoons fresh lemon juice
2 tablespoons white wine vinegar (or white balsamic vinegar)
2 cups fresh herbs, roughly chopped (such as parsley, mint, chives, green onions)
2 cups baby arugula
1 large pomegranate, de-seeded
1/2 cup pistachios, roughly chopped
1/2 cup Parmesan, shaved (using a vegetable peeler)
Kosher salt and freshly ground black pepper
Instructions:
1. Preheat oven to 375° on Convection Roast Mode.
2. Place farro, apple cider, bay leaves, 2 teaspoons of salt, and 2 cups of water in a medium sauce pan and bring to a boil, then lower the heat and simmer for 25-30 minutes, until the farro is al dente. Drain the farro and cool for 5-10 minutes.
3. Place squash pieces on a large baking sheet and toss with 2 tablespoons of olive oil, 1 teaspoon salt and freshly ground black pepper. Roast for 10-15 minutes or until fork tender. For extra color, place under the broiler for 2 minutes.
4. In a large bowl, whisk together the remaining 1/2 cup of olive oil, lemon juice, and vinegar. Season with salt and pepper to taste. Stir the warm farro into the vinaigrette and set aside until ready to serve. Before serving, gently toss together the squash, herbs, arugula, pomegranate seeds, pistachios, and parmesan in the same bowl with the farrow and vinaigrette. Season with salt and freshly ground black pepper to taste.