1 cup pearled farro
1 cup apple juice
2 bay leaves
2 cups water
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
½ cup Parmesan cheese, shaved
½ cup chopped pistachio nuts
2 cups arugula leaves
1 cup parsley leaves with thin stems, coarsely chopped (one package, size 0.66 ounces = 18 grams), discard thicker stems
1 cup mint leaves, stems removed (one package, size 0.66 ounces = 18 grams)
1 cup cherry or grape tomatoes (about 15), halved or quartered
3/4 cup cucumber, sliced (about 1/2 cucumber)
2 radishes, thinly sliced
salt and pepper to taste
In a medium saucepan, bring farro, apple juice, bay leaves and 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.
When done, remove from heat, discard the bay leaves, and spoon the farro into a medium bowl. Let the farro rest until it reaches room temperature, about 20 to 30 minutes. (Do not serve hot and do not put in the refrigerator. Room temperature tastes best.)
In a salad bowl, whisk together olive oil and lemon juice. Add the cooled farro, Parmesan cheese and pistachio nuts and mix well.
Fold in arugula, herbs, tomatoes, cucumber, and radish, then serve.
Notes
- This is good but the taste of olive oil is strong. Definitely needs the salt and pepper. Might be better with either less olive oil or substituting a lemon or fruity vinaigrette dressing for the olive oil and lemon juice. If using salad dressing, you might not need salt and pepper.
- You can substitute roasted, cubed, sweet potatoes for the tomatoes.
- You can substitute bulgur wheat for the farro, but cook it only 10 minutes instead of 30.