I’m giving another go today! Using semi-pearled emmer farro.
I liked this suggestion from the NYT’s comments
Amy
5 years ago
“I’m obsessed with this salad. I divide it into Mason jars to bring for lunch (and sometimes breakfast). Put the farro mixture on the bottom, followed by the radishes and tomatoes, arugula and herb mixture on top. I also add the pistachios when consuming to keep them crunchy. Delicious!”
