CHARLIE BIRD'S FARRO SALAD

Charlie Bird's Farro Salad image

Number Of Ingredients 14

1 cup farro
1 cup apple cider
2 teaspoons kosher salt, more as needed
2 pieces bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup Parmesan cheese, shaved with a vegetable peeler
1/2 cup chopped pistachio nuts
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish
1 pinch Maldon or other flaky sea salt, for finishing

Steps:

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.