Farro Arugula Salad Serves 6

1 cup Farro

1 cup apple cider

2 tsp kosher salt

2 bay leaves

8 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

½ to ¾ cup shaved Parmesan

½ cup chopped pistachio nuts

2 cups baby arugula

1 cup basil leaves, torn

1 cup mint leaves

¾ cup halved cherry tomatoes

1/3 cup sliced radish

Maldon flaky sea salt


In a medium saucepan, add the cider, salt, bay leaves, apple cider and 2 cups water. Bring to a simmer. Continue cooking until the faro is tender and the liquid has been absorbed. About 30 minutes. If the liquid evaporates before the faro is done add a little more water.


Let the faro cool and discard the bay leaves.


In a large salad bowl, whisk the olive oil, lemon juice and a pinch of salt.


Add the faro, cheese and pistachio nuts. Toss.


Fold in the arugula, basil, tomatoes, radish, and flaky salt to taste. Serve immediately.




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