Farro Salad

By Charlie Bird, featured by Melissa Clark

Ingredients

• 1 cup farro
• 1 cup apple cider
• 1 tsp salt
• 2 bay leaves
• 8 Tbsp olive oil
• 2 Tbsp lemon juice
• 70g Parmesan cheese, shaved
• 80g pistachio nuts, chopped
• 2 cups Arugula
• 1 cup Parsley or basil, torn
• 1 cup mint
• 3/4 cup halved cherry tomatoes
• 1/3 cup thinly sliced radish

Method

1. In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. Let farro cool, then discard bay leaves.
2. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt.
3. Add farro, cheese and pistachio nuts and mix well.
4. Just before seving, fold in arugula, tomatoes, herbs, radish. Salt to taste.