Charlie Birds Farro Salad Recipes

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CHARLIE BIRD'S FARRO SALAD



Charlie Bird's Farro Salad image

There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it's even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.

Provided by Melissa Clark

Categories     dinner, lunch, weeknight, salads and dressings, main course

Time 45m

Yield 6 servings

Number Of Ingredients 14

1 cup farro
1 cup apple cider
2 teaspoons kosher salt, more as needed
2 bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
70 grams chopped pistachio nuts (1/2 cup)
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish
Maldon or other flaky sea salt, for finishing

Steps:

  • 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.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 408 milligrams, Sugar 8 grams

CHARLIE BIRD’S FARRO SALAD



CHARLIE BIRD’S FARRO SALAD image

Categories     Leafy Green

Yield 6 servings

Number Of Ingredients 14

1 cup farro
1 cup apple cider
2 teaspoons kosher salt, more as needed
2 bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
70 grams chopped pistachio nuts (1/2 cup)
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish
Maldon or other flaky sea salt, for finishing

Steps:

  • 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. 2. 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.

CHARLIE BIRD'S FARRO SALAD



Charlie Bird's Farro Salad image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 cup pearled farro (6 ounces)
1 cup fresh apple cider
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup roasted, salted pistachios, whole or chopped
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh mint leaves
1 cup cherry or grape tomatoes, halved through the stem
1/3 cup thinly sliced radishes (2 to 3 radishes)
2 cups baby arugula
1/2 cup shaved Italian Parmesan cheese
Flaked sea salt, such as Maldon

Steps:

  • Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
  • Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
  • Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

CHARLIE BIRD'S FARRO SALAD



Charlie Bird's Farro Salad image

Categories     Vegetable     Salad     Summer     Dinner     Lunch     Side     Poach

Number Of Ingredients 13

1 cup Pearled farro (6 oz)
1 can Fresh Apple Cider
2 links Bay leaves
1/2 cup EVOO
1/4 cup Freshly squeezed lemon juice
1/2 cup Roasted salted pistachios
1 cup Fresh parsley (roughly chopped)
3/4 cup Fresh mint (roughly chopped)
1 cup Grape or cherry tomatoes (sliced in half)
1/3 cup Radishes (thinly sliced)
2 cups Baby arugula
1/2 cup Shaved Italian Parmesan cheese
1 pinch Sea salt

Steps:

  • 1. Place the faro, apple cider, bay leaves, 1 teaspoon of salt and 2 cups of water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the faro is tender. (If all the liquid is absorbed before the faro is tender, add a little more water.) Drain the faro and transfer to a large serving bowl. Discard the bay leaves.
  • 2. Meanwhile, in a small measuring cup, whisk together the EVOO, lemon juice, 1/2 teaspoon of salt and 1/2 teaspoon pepper. Stir the vinaigrette into the warm faro and set aside for 15 minutes to cool.
  • 3. Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Springkle with the sea salt and serve immediately.

CHARLIE BIRD'S FARRO SALAD



Charlie Bird's Farro Salad image

Categories     Mint     Salad

Number Of Ingredients 14

1 cup Farro
1 cup apple cider
2 teaspoons kosher salt
2 pieces bay leaves
8 tablespoon extra virgin olive oil
2 tablespoon fresh lemon juice
1/2 cup shaved parmesan cheese (70 grams)
1/2 cup chopped pistacio nuts (70 grams)
2 cup arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
3/4 cup halved cherry or grape tomates
1/3 cup thinly sliced radish
1 pinch Maldon or other flaky sea salt, for finishing

Steps:

  • 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.
  • Comment Tips: - try 1/2 the amount of oil - less salt (1/2 or none if using salted pistachios. pistachios and parmesan add enough salt) - can double arugula and herbs - people used almonds. just as good ReplyThis is helpful David Davenport4 weeks ago This recipe is a winner, tastes great and the radishes and arugula make it look good too. The mint is a must, friends love the cool freshness that brings out the acidity of the dish. The apple cider is what makes this stand out, don't substitute for it! I always squeeze lots of lemon juice on top to finish it off and make it sing.

FARRO SALAD (ADAPTED CHARLIE BIRD)



Farro Salad (adapted Charlie Bird) image

Categories     Vegetable

Number Of Ingredients 1

2 cups farro

Steps:

  • see above

CHARLIE BIRD'S FARRO SALAD



Charlie Bird's Farro Salad image

Number Of Ingredients 14

1 cup farro
1 cup apple cider
2 teaspoons kosher salt, more as needed
2 pieces 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 chopped pistachio nuts
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish
1 pinch Maldon or other flaky sea salt, for finishing

Steps:

  • 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.

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