Name: Charlie Bird Farro Salad
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Veggie
Ingredients: 1 cup Dried Farro (You'll find it in the pasta or the rice section of your grocery store); 1 cup Apple Juice or Cider; 2 Bay Leaves; 2 tsp Salt; ½ cup Olive Oil; ¼ cup Fresh Squeezed Lemon Juice; 1 tsp Salt; 1 tsp Black Pepper (Table Grind); 1 cup Fresh Parsley, destemmed and and chopped; 1 cup Fresh Mint Leaves, Roughly chopped; 1 cup Cherry Tomatoes, chopped or quartered; 4 Radishes, as colorful as you can find, sliced thinly. (Adjust number based on your appreciation of radishes!); ⅔ cup Pistachios, slightly chopped; 2 cups Arugula, chopped; ½ cup Shaved Parmesan Cheese

AuthorMike

RatingDifficultyIntermediate

I originally saw this recipe in Ina Garten’s Cook Like a Pro cookbook, but I have since seen it on Food Network and on the NYT Cooking site. They are all copying a recipe from the Charlie Bird restaurant, and it’s worth it. Chewy farro pasta (and you sound like quite the culinary expert when you say you’re cooking farro in your house), fresh herbs, and lemony goodness. You have to try it! (Picture from Barefoot Contessa - https://barefootcontessa.com/recipes/charlie-birds-farro-salad)

Yields1 Serving

Prep Time45 minsCook Time15 minsTotal Time1 hr

Farro

1 cup Dried Farro (You'll find it in the pasta or the rice section of your grocery store)

1 cup Apple Juice or Cider

2 Bay Leaves

2 tsp Salt

Dressing

½ cup Olive Oil

¼ cup Fresh Squeezed Lemon Juice

1 tsp Salt

1 tsp Black Pepper (Table Grind)

Salad Ingredients

1 cup Fresh Parsley, destemmed and and chopped

1 cup Fresh Mint Leaves, Roughly chopped

1 cup Cherry Tomatoes, chopped or quartered

4 Radishes, as colorful as you can find, sliced thinly. (Adjust number based on your appreciation of radishes!)

⅔ cup Pistachios, slightly chopped

2 cups Arugula, chopped

½ cup Shaved Parmesan Cheese

Preparing all ingredients

Cook the farro in 1 cup of apple cider and two cups water, adding two tsp salt and two bay leaves. Cook until all liquid is absorbed. Remove bay leaves and cool. The apple cider is key to this recipe. It adds depth and sweetness to the salad.

Make the dressing by mixing all ingredients together, and set aside.

Chop all salad ingredients.

Take a wedge of Parmesan cheese and create slices. I use a vegetable peeler for this.

Making the Salad

Restir the dressing, then mix it in with the farro. The dressed farro will soon spread its goodness to the rest of the salad.

Mix in all ingredients except arugula and shaved parmesan.

Fold in the arugula, and then lay the parmesan slices on top.

Enjoy!

CategoryEntree, Side Dish, VegetarianCuisineVeggieCooking MethodIn the Kitchen

Ingredients