Charlie Bird's Farro Salad
August 12, 2021
This was one of the first published recipes we shared here when we started our company, and after a few years we decided to re-visit it! Published in the New York Times, and created by New York chef Ryan Hardy at Charlie Bird in Soho, it's the perfect mix of fresh and cooked ingredients. Use spinach or kale in place of arugula, or crumbled feta in place of parmesan. We like it with no added greens, just the fresh herbs, veggies, nuts + cheese, but try them both! They are both delicious.
Charlie Bird's Farro Salad:
1 cup Flourist Farro
1 cup apple cider or juice
3 cups water
2 teaspoons kosher salt, more as needed
2 bay leaves
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup (or more) Parmesan cheese, coarsely grated
1/2 cup toasted and chopped pecans
2 cups arugula leaves (optional)
1 cup parsley or basil leaves, torn
1 cup mint leaves
1 cup halved cherry or grape tomatoes
1/2 cup thinly sliced radish
Maldon or other flaky sea salt, for finishing
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 45-60 minutes. If all the liquid evaporates before the farro is done, add a little more water. Drain and allow farro to cool, then discard bay leaves.
In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and toasted pecans 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.