Charlie Bird Farro Salad
I discovered this salad at one of my current favorite NYC restaurants - a tiny, eclectic little spot in SoHo called Charlie Bird. In addition to the good food, the wine list is adventurous, great fun—as are the luxurious Zalto wine glasses!
Ingredients
- 1 cup farro
- 1 cup apple cider
- 2 teaspoons kosher salt more as needed
- 2 bay leaves
- 8 tablespoons extra-vigin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 cup Parmesan cheese shaved with a vegetable peeler
- 1/2 cup pistachio nuts chopped
- 2 cups arugula leaves
- 1 cup Parsley or basil leaves, torn
- 1 cup mint leaves
- ¾ cup Cherry Tomatoes or grape, halved
- ⅓ cup Radish thinly sliced
- Maldon or other flaky sea salt, for finishing
Instructions
- In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
- In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.
Notes
Recipe courtesy of Charlie Bird.
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