Charlie Bird's Farro Salad

foodnetwork.com

Rick Cohen

1 cup pearled farro (6 ounces)

1 cup fresh apple cider

2 bay leaves

Kosher salt and freshly ground black pepper

½ cup good olive oil

¼ cup freshly squeezed lemon juice

½ cup roasted, salted pistachios, whole or chopped

1 cup roughly chopped fresh parsley

1 cup roughly chopped fresh mint leaves

1 cup cherry or grape tomatoes, halved through the stem

⅓ cup thinly sliced radishes (2 to 3 radishes)

2 cups baby arugula

½ cup shaved Italian Parmesan cheese

Flaked sea salt, such as Maldon

Directions at foodnetwork.com

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