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)
![](https://principalchef.com/wp-content/uploads/2024/07/Farro.jpg)
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.
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!
Ingredients
Directions
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.
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!