Farro, 1 c, rinsed
Apple cider, 1 c
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!)
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
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.
Charlie Bird’s Farro Salad by Melissa Clark, in NY Times cooking