Farro, 1 c, rinsed
Apple cider, 1 c
Bay leaf
Rinse farro and put in pot with bay leaf, apple cider, 2 t salt, and 2 c water.
Bring to boil covered, then simmer covered for about 30 mins until tender.
Drain and spread on sheet pan to cool. (May want to chill a bowl for assembly if you are in a hurry!)
Arugula
radishes, sliced thin
Cauliflower pieces or cherry or grape tomatoes, halved
Basil, parsley and/or mint — a very hearty amount (choose parsley or basil)
Pistachio nuts, chopped
Feta or parmesan, shaved
Vinaigrette:
Lemon juice
Good mustard (or skip)
Olive oil — 4 x lemon juice
Salt & pepper
Mix vinaigrette into farro with cheese and pistachios. (This can sit for 4 hours at room temp, or in refrigerator overnight. Bring to room temp before proceeding.)
Add arugula, herbs, tomatoes (or cauliflower), radish and fold in together. Sprinkle on Maldon salt.
Source:
Charlie Bird’s Farro Salad by Melissa Clark, in NY Times cooking
https://cooking.nytimes.com/recipes/1015843-charlie-birds-farro-salad