• 1 cup of farro;

• 1 cup apple cider;

• 1 teaspoon kosher salt;
• 2 bay leaves;
• 8 tablespoons of extra-virgin olive oil;
• 2 tablespoons of fresh lemon juice;
• 70 grams of Parmesan cheese shaved with a vegetable peeler (1/2 cup);
• 70 grams of chopped pistachio nuts (1/2 cup);
• 2 cups of arugula
• 1 cup of parsley or basil leaves, torn;
• 1 cup of mint leaves;
• ¾ cup of halved cherry or grape tomatoes;
• 1/3 cup of thinly sliced radish; and 
• Maldon or other flaky sea salt, for finishing.

In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups of 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 the farro cool, and then discard the bay leaves.

In a salad bowl, whisk together the 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 the arugula, herbs, tomatoes, radish and flaky salt to taste.

Makes 6 servings