"A unique aspect of the salad is that the farro is cooked in apple cider and bay leaves, infusing flavor into the farro right from the beginning and imparting a lightly sweet note to the wheat grain. Also unique is that most of the ingredients are purposefully kept large, rather than chopped small, so that each individual ingredient can shine and contribute to the overall taste and texture of the dish."
"After the warm farro is bathed in the lemon vinaigrette, whole pistachios are added, followed by roughly chopped parsley (with some stems included), which Garten notes is a key flavor in the salad rather than just a finely chopped garnish on top. Similarly, Garten picks mint leaves from their woody stems and gives the second herb a rough chop. Cherry tomatoes are halved and then added, while red radishes are sliced very thinly on a mandoline."
Farro is cooked in apple cider and bay leaves to infuse flavor and a lightly sweet note. Warm farro is tossed with lemon vinaigrette immediately so the grains absorb the dressing, with extra vinaigrette reserved for finishing. Ingredients are kept large to let each component contribute texture and flavor. Good-quality olive oil enhances the salad. Whole pistachios, roughly chopped parsley including stems, and roughly chopped mint add herbaceousness and crunch. Halved cherry tomatoes and very thinly sliced radishes provide brightness and bite. Large handfuls of bitter arugula complete the salad for contrast.
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