Farm Family Recipes

• 1 Cup Farro
• 1 Cup Apple cider
• 2 Tsp Kosher salt
• 2 Bay leaves
• 8 Tbsp Extra virgin olive oil
• 2 Tbsp Fresh lemon juice
• 70 grams Parmesan cheese
• 70 grams Pistachios, chopped
• 2 Cups Arugula leaves
• 1 Cup Parsley
• 1 Cup Mint leaves
• 3/4 Cup Cherry tomatoes, halved
• 1/3 Cup Radish, thinly sliced
• Sea salt

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, and then discard bay leaves.

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.