Farro Salad with Asparagus, Radishes, and Parmesan | America's Test Kitchen

Ingredients

• 1½ cups pearled farro
• 2 tablespoons plus ⅓ cup extra-virgin olive oil , divided
• 1 teaspoon table salt , divided, plus salt for cooking farro
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 garlic clove , minced
• 3 tablespoons lemon juice
• 3 tablespoons minced shallot
• 1 teaspoon Dijon mustard
• 1⁄2 teaspoon pepper
• 12 ounces asparagus , sliced thin on bias
• 1⁄4 cup chopped fresh mint
• 3 tablespoons chopped fresh dill
• 5 radishes trimmed, halved, and sliced thin
• 3 ounces (3 cups) baby arugula
• 2 ounces Parmesan cheese , shaved with vegetable peeler, divided