INGREDIENTS
2 cups
Arugula, leaves
2
Bay leaves
3/4 cup
Cherry or grape tomatoes
1 cup
Mint, leaves
1 cup
Parsley or basil, leaves
1/3 cup
Radish
2 tbsp
Lemon juice, fresh
1 cup
Farro
2 tsp
Kosher salt
1
Maldon or other flaky sea salt
8 tbsp
Olive oil, extra-virgin
70 g
Pistachio nuts
1 cup
Apple cider
70 g
Parmesan cheese