In this recipe, the farro is not simply boiled in water, but simmered in apple cider, which gives it a wonderful, sweet, tart flavor.
From NY Times Cooking
For the Farro
- 1 cup farro
- 1 cup apple cider
- 2 cups water
- 2 teaspoons kosher salt, more as needed
- 2 bay leaves
For the Salad
- 70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
- 70 grams chopped pistachio nuts (1/2 cup)
- 2 cups arugula leaves (I prefer baby arugula)
- 1 cup 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
For the dressing
- 1/2 cup extra-virgin olive oil (I use 1/4 cup)
- 2 tablespoons fresh lemon juice
- In a medium saucepan, bring farro, apple cider, salt, bay leaves and water to a simmer. Cook at a gentle boil until farro has doubled in size, is very tender, and all liquid evaporated (pearled farro takes about 30 minutes while regular takes about an hour). If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
- In a salad bowl, whisk together olive oil, lemon juice, and a pinch of salt. Add farro and mix well.
- Just before serving, fold in arugula, herbs, tomatoes, cheese and pistachio nuts and mix well. Add flaky salt to taste.