Ingredients
Scale
- 1 cup pearled farro
- 1 cup apple cider
- 2 bay leaves
- 1 1/2 tsp Kosher salt, divided
- 1/4 tsp fresh ground pepper
- ½ cup extra virgin olive oil
- 2 T fresh squeezed lemon juice
- 2 cups arugula
- 1 cup basil or parsley leaves, torn
- 1 cup mint leaves
- ½ cup pistachios, roughly chopped
- ¾ cup cherry tomatoes, halved
- 1/3 cup thinly sliced radishes
- 2.5 ounces of parmesan cheese, shaved from the wedge with a vegetable peeler
- * optional salt just before serving (taste to see if you think you need it)
Instructions
- Add farro, cider, 2 cups of water, bay leaves, and one teaspoon of Kosher salt to pot and bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes. (If liquid evaporates too quickly, add a little extra water). Drain off any remaining liquid. Discard bay leaves and set aside to cool.
- Whisk together olive oil, lemon juice, 1/2 tsp Kosher salt, and ¼ tsp pepper. Pour vinaigrette over cooked farro and stir. Let the mixture sit at room temperature for four hours, or covered in the fridge overnight. (If refrigerating, bring to room temperature before assembling salad.)
- Toss arugula, basil, and mint together in a large salad bowl. Top with pistachios, tomatoes, radishes, shaved parmesan, and farro. Gently toss or fold ingredients into the greens. If desired, add an extra sprinkle of Kosher salt before serving.