Charlie Bird’s Farro Salad version 1.0

Farro. Soft, nutritious, and versatile. Easy to add to a salad, serve as a side and even as part of your main course.  I remember reading about it in Food and Wine that it was the ‘new quinoa’. I don’t know if it really ever became the new quinoa, but have seen it in some restaurants recently. Since I have been trying to cook more, I was looking for new farro recipes to try. Charlie Bird’s Farro Salad from the NY Times stood out as something different and seemed to be complex enough to try.

Charlie Bird's Farro Salad version 1.0 with Hard Cider | www.alldayieat.com

Here is a breakdown of how I perceived each of the components of the dish-

  • The herbs – mint and basil are prominent and add a brightness to the dish
  • The vegetables – radish primarily unsurprisingly provides a crunchy texture, while the arugula sprinkles peppery and pungent notes
  • The nuts – pistachios, while not as crunchy as radish, provide another layer of body to the dish. Definitely a dimension different than the farro and radish. I could see these being substituted with walnuts or pecans. As such, I might try that next time.
  • The cherry tomatoes – balance out the herbs and slightly savory flavor of the farro with a non-acidic sweetness
  • The lemon olive oil dressing also keeps the dish light and summery

I think those components together really synergize to make this dish so special. But, if I were tight on time or didn’t have the apple cider on hand I would remake this again with just straight farro. I think mixing in the parmesan cheese may have overpowered the cider flavor. If it wasn’t the cheese, maybe the bayleaf overpowered the cider flavor or the cider itself just isn’t that bold. Regardless, I am really looking forward to trying this again. Especially since all the leftovers were gone the next day.

This was a healthy and really really good tasting salad. Easily on my top 10 list. I would recommend you give this a try if you’re looking for a healthy, nutritious treat. The farro, herbs, nuts, and cheese complement each other quite well like water and plants.

Thanks for reading!

In case you missed them, here are some of my other farro recipes!

 

 

inspired by the NY Times.

Print Recipe
Charlie Bird's Farro Salad BigOven - Save recipe or add to grocery list Yum
Course side
Cuisine New American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Farro
Dressing
Course side
Cuisine New American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Farro
Dressing
Instructions
  1. In a medium saucepan, bring farro, apple cider, salt, bay leaves and water to a simmer and continue until farro is tender and liquid is absorbed ~30 minutes. If all the liquid evaporates before the farro is done, add a little more water.
  2. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix.
  3. Just before serving, fold in arugula, herbs, tomatoes, radish and grind fresh pepper on top. This salad tastes best at room temperature or a little warm. I didn't like it straight out of the fridge as the coolness muted some of the flavors.
 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My creations cover the globe as I explore and play with anything Japanese, New American, and Indian. Read here: for more about me.

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