1 cup farro

1 cup apple cider

2 teaspoons kosher salt, more as needed

2 bay leaves

8 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)

70 grams chopped pistachio nuts (1/2 cup)

2 cups arugula leaves

1 cup parsley or basil leaves, torn

1 cup mint leaves

3/4 cup halved cherry or grape tomatoes

1/3 cup thinly sliced radish

Maldon or other flaky sea salt, for finishing

 

PREPARATION

 

1.  In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.

 

2.  In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

 

YIELD   6 servings