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Far to and arugula salad
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| INGREDIENTS | |
| 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 |
| ¾ cup | halved cherry or grape tomatoes |
| ⅓ cup | thinly sliced radish |
Maldon or other flaky sea salt, for finishing
Nutritional Information
PREPARATION
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.
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.
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