3/4 cup farro (TJ’s “10 minute” farro works well)
1 cup apple cider
1 teaspoon salt, more as needed
2 bay leaves
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3/4 cup Parmesan cheese, shaved with a vegetable peeler
3/4! cup chopped pistachio nuts
2 cups arugula leaves
1 cup parsley or basil leaves or combo, torn (1/2 and 1/2 works best)
1/2 cup mint leaves
1 cup halved cherry or grape tomatoes
1/2 cup thinly sliced radish
ground pepper (optional)
In a medium saucepan, bring farro, apple cider, 1/2 tsp salt, and bay leaves to a simmer, uncovered. Simmer until farro is tender and liquid evaporates, about 15 minutes. If all the liquid evaporates before the farro is done, add a little more cider. Let farro cool, then discard bay leaves.
In a salad bowl, whisk together olive oil, lemon juice and a 1/2 tsp of salt. Add farro, cheese and pistachio nuts and mix well. Just before serving, fold in arugula, herbs, tomatoes, radish, avocado and salt to taste. Season with freshly ground pepper, if desired.