Charlie Bird's Farro Salad

Ingredients

• 1 1/2 cups farro
• 2 cups apple cider
• 2 bay leaves
• Kosher salt, to taste
• 1/3 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1/2 cup shelled pistachios, roughly chopped
• 1/2 cup freshly grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 4 radishes, thinly sliced
• 2 cups baby arugula
• 1/4 cup fresh mint leaves, torn
• 1/4 cup fresh basil leaves, torn
• Freshly ground black pepper, to taste

Instructions

1. In a large pot, combine farro, apple cider, bay leaves, and a generous pinch of salt. Add enough water to cover by 2 inches.
2. Bring to a boil, then reduce heat and simmer until farro is tender but still chewy, about 25-30 minutes. Drain and discard bay leaves.
3. While farro is still warm, transfer to a large bowl and toss with olive oil and red wine vinegar. Season with salt and let cool to room temperature.
4. Add pistachios and Parmesan cheese to the farro and toss to combine.
5. Just before serving, fold in cherry tomatoes, radishes, arugula, mint, and basil.
6. Season with additional salt and black pepper to taste. Serve at room temperature.