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!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- 2 leaves
- 1 cup apple cider
- 2 tablespoons fresh lemon juice
- 1 cup farro
- 2 cups arugula leaves
- 2 teaspoons kosher salt (more as needed)
- 8 tablespoons extra-vigin olive oil
- 1/2 cup parmesan cheese (shaved with a vegetable peeler)
- 1/2 cup pistachio nuts (chopped)
- 1 cup parsley (or basil leaves torn)
- 1 cup mint leaves
- â¾ cup cherry tomatoes (or grape halved)
- â…“ cup radish (thinly sliced)
- maldon (or other flaky sea salt for finishing)
- Carbohydrate 81.6163725040885 g
- Cholesterol 0 mg
- Fat 2.7401800002814 g
- Fiber 13.0692999335236 g
- Protein 14.9030650013055 g
- Saturated Fat 0.484796000073627 g
- Serving Size 1 1 Serving (299g)
- Sodium 31.2287500116625 mg
- Sugar 68.5470725705649 g
- Trans Fat 0.453310000046258 g
- Calories 382 calories
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.
