Charlie Bird’s Farro Salad

farro salad
A salad to celebrate spring

Charlie Bird is one of those New York restaurants. It’s been around for over ten years!! That’s a feat in New York. And it still manages to have a newfangled feel. Lots of fresh ingredients, incredibly inventive dishes. The food is delicious. But…Charlie Bird is one of those New York restaurants – small plates, not so small prices. Luke and I have been only once and it was when my parents were in town. Special dinner for a special occasion. Our lives and salaries don’t really warrant dinners at Charlie Bird. Prior to our dinner, having done my research, I knew the farro salad was a Charlie Bird favorite. But sitting down for dinner and perusing the menu, there were so many other amazing options. Farro, being a humble grain, just wasn’t all that appealing! I don’t regret this decision. Dinner was perfect. And thanks to Melissa Clark, we were able to replicate the farro salad at home. Though we could never claim that our version is as good as Charlie Bird’s, we both were able to enjoy very sizable portions!

Ingredients:

  • 1 cup farro
  • 1 cup apple cider
  • 2 tsp kosher salt + more to taste
  • 2 cups water
  • 2 bay leaves
  • 6 TBS olive oil
  • juice of 1 small lemon (about 3 TBS)
  • about 1/3 cup shaved parm (you can use a vegetable peeler to shave)
  • 2 big handfuls of arugula
  • 1 cup parsley, roughly chopped
  • 1 cup mint, roughly chopped
  • 3 radishes, thinly sliced
  • 3/4 cup cherry tomatoes, halved

Directions:

  1. In a medium saucepan, bring farro, apple cider, water, salt and bay leaves to a simmer. Simmer until farro is tender (it will still have a little bit of chew) and the liquid has evaporated, about 30 minutes. If the liquid evaporates before the farro is done cooking, add a bit more water. Let farro cool and then discard the bay leaves.
  2. In a salad bowl, make the dressing. Whisk together lemon juice, olive oil, and a pinch of salt. Add cooled farro and cheese and mix well. This mixture can sit for a couple of hours at room temperature, or overnight in the fridge. When ready to eat, mix in the arugula, herbs, tomatoes, and radishes. Top with flaky sea salt, to taste.

Details: Serves 4-6. This is a hearty salad and can be eaten as a main course! Serves 4 as a main, 6 as a side.

 

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