Spring Pea and Farro Salad
Ingredients
1 cup farro
1 cup apple cider
1 teaspoons kosher salt, more as needed
2 bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
½ cup Parmesan cheese, shaved with a vegetable peeler (½ cup)
½ cup chopped pistachio nuts (½ cup)
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
¾ cup fresh spring peas or frozen green peas
⅓ cup thinly sliced radish
Procedure:
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 the liquid evaporates before the farro is done, add a little more water. Spread the farrow on a sheet pan or shallow dish and allow the farro cool, 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. Just before serving, fold in arugula, herbs, peas, radish and flaky salt to taste.
