Farro salad with cherries and pistachio
- 250g of Farro
- 100g of cherries
- 1 red onion
- 50g of aragula
- 30g peeled pistachios
- Olive oil
- Balsamic vinegar
- Salt, pepper
- Espelette chili
Step 1 : Cook the farro for 35 minutes in simmering salted water.
Step 2 :Quarter the cherries and finely chop the red onion. Coarsely chop the pistachios.
Step 3 : Make an acidulous vinaigrette sauce with olive oil and Espelette chili.
Step 4 : Mix all the ingredients, add the aragula and season to taste.
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