This is a family favourite of ours by Melissa Clark. When stuck for apple cider I add the equivalent in water and add a couple tablespoons of apple cider vinegar. I also slightly reduce the salt in the farro.
Ingredients
1 cup farro
1 cup apple cider
2 teaspoons kosher salt, more as needed
2 bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
½ cup Parmesan cheese, shaved with a vegetable peeler (70 grams)
½ cup chopped pistachio nuts (70 grams)
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
¾ cup halved cherry or grape tomatoes
⅓ cup thinly sliced radish
Maldon or other flaky sea salt, for finishing
Method
Step 1
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.
Step 2
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.
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