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.