Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 90 minutes
Ingredients:
1 cup farro
1 cup apple cider
2 teaspoons kosher salt, more as needed
2 bay leaves
8 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
½ cup Parmesan cheese, shaved with a vegetable peeler
½ cup chopped pistachio nuts
4 cups arugula leaves
½ cup parsley or
1 cup basil leaves, torn
1 cup mint leaves
1.5 pints grape tomatoes
⅓ cup thinly sliced watermelon radish
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 90 minutes until the farro mostly open.
Let farro cool and then discard bay leaves.
In a large salad bowl, whisk together olive oil, lemon juice and a pinch of salt.
Add farro, cheese, pistachios, arugula, herbs, tomatoes, and radish.
Pour dressing & drizzle over generously.
Toss & serve!