Charlie Bird Farro Salad

Ingredients

• 1 cup whole farro (see recipe note #1 for using semi-pearled farro )
• 1 cup apple cider
• 2 cups cold water
• 1 teaspoon kosher salt
• 2 bay leaves
• 1 lemon (juiced (about 2 tablespoons))
• 1/2 cup extra-virgin olive oil
• 2 1/2 ounces parmesan cheese (coarsely grated or shaved with a vegetable peeler (about 1/2 cup))
• 2 1/2 ounces chopped pistachio nuts (about 1/2 cup)
• 3 ounces baby arugula leaves
• 1 ounce flat leaf parsley (or basil leaves, torn, about 1 cup)
• 1 ounce mint leaves (torn, about 1 cup)
• 3/4 cup cherry tomatoes (or grape tomatoes, halved)
• 1/3 cup thinly sliced radish
• flaky sea salt (such as Maldon, for finishing)

Instructions

1. 1

   Bring farro, apple cider, water, salt and bay leaves to a boil in a medium saucepan. Reduce heat; let simmer 30-35 minutes, or until farro is tender and liquid evaporates. Set aside to cool. (recipe note #2) Once farro is cool, discard bay leaves and fluff with fork.

2. 2

   In a large salad bowl, whisk together lemon juice and olive oil. Add farro and gently toss to coat. (You can keep this salad base for 4 hours at room temperature or refrigerate overnight. Bring farro mixture to room temperature before adding remaining ingredients.)

3. 3

   When you're ready to serve, gently fold in cheese, pistachio nuts, arugula, parsley, mint, tomatoes, and radish. Season to taste with flaky sea salt and serve.