Recipes

Charlie Bird’s Farro Salad

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I’ve been to many restaurants in the city and it’s rare to remember one singular dish at a restaurant; a dish so memorable you think about it all the time.  That dish for me is the farro salad at Charlie Bird (read here).  I went to Charlie Bird for my birthday last year and my girlfriend took the reigns on ordering for us.  Before this meal, I had no idea what farro was let alone order it for myself.  I’ve come to learn that farro is a grain that’s predominantly in Italian cuisine.  The recipe that I found on the New York Times had cherry tomatoes in the salad which is different than the one I had at the restaurant which had butternut squash.  Apparently, cooking farro is difficult for some but I had no issues.  I did soak the farro for an hour and cooked it with 3 times the water.  Once you cook the farro, the rest is just assembly which makes this salad super easy to make.

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You will need: 1 cup of cooked farro | 1 cup apple cider | 2 teaspoons kosher salt | 2 bay leaves | 8 tablespoons extra virgin olive oil | 2 tablespoons fresh lemon juice | 1/2 cup parmesan cheese, shaved with a vegetable peeler | 1/2 cup pistachio nuts | 2 cups arugula leaves | 1 cup basil leaves | 1 cup mint leaves | 3/4 cup halved cherry tomatoes | 1/3 cup thinly sliced radish | maldon salt

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In a medium saucepan, bring farro, apple cider, salt, bay leaves and 3 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. The recipe actually called for 2 cups of water but I added an extra cup and I found it was just enough water to cook the farro. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well.

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Add arugula, herbs, tomatoes, and radish.

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Mix ingredients together and add maldon salt.

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This farro salad is perfect for lunch or dinner.