Ingredients

Yield:6 servings

• 1cup farro–trader joes
• 1 cup apple cider– NOT apple cider vinegar
• 1/4 teaspoons kosher salt, more as needed
• 2 bay leaves
• 7 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 70grams Parmesan cheese, shaved with a vegetable peeler (½ cup)– I use less than 1/2 cup grated
• 70grams chopped pistachio nuts (½ cup)– used hazel nuts and they were delicious
• 2cups arugula leaves
• 1cup parsley or basil leaves, torn
• 1cup mint leaves
• ¾cup halved cherry or grape tomatoes
• ⅓cup thinly sliced radish

1. Step 1 In a medium saucepan, bring farro, apple cider, salt, bay leaves and 1 cup water to a simmer. Cover and simmer until farro is tender and liquid evaporates… let sit for 5 minutes. Let farro cool, then discard bay leaves.

Step 2 In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and 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.