Farro is my favorite grain.
It’s chewy, nutritious, and versatile.
Farro can be added to a salad, served as a side, and even as part of your main course.
I remember reading about it a few years ago 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 make an appearance restaurants recently.
I know this one happen to come from Charlie Bird in New York City.
I haven’t had a chance to eat there myself, but if this is any representation of what they can offer.
It’s absolutely a killer dish!!
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 thought they could be substituted with walnuts or pecans, but after trying them, I like pistachios best!
- The cherry tomatoes – balance out the herbs and slightly savory flavor of the farro with a non-acidic sweetness. Take your tomatoes to the next level and use heirloom cherry tomatoes for added complexity.
- The lemon olive oil dressing also keeps the dish light and summery.
This is a real complex salad as you can tell from the ingredients.
But that’s what makes it work!
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. It was very subtle.
If it wasn’t the cheese, maybe it was the bayleaf.
Or the cider itself just isn’t that bold.
Regardless, this has become part of my rotation when I’m craving some arugula and farro together.
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.
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In case you missed them, here are some of my other farro recipes!
- Warm Farro Salad with Butternut Squash and Radicchio
- Warm Farro with Buttered Onions, Cranberries, and Pecans
- Farroto with Asparagus, Peas, and Fresh Herbs
- Warm Farro Salad with Easter Egg Radishes and Broccoli
- Warm Farro Salad with Fresh Herbs, Goat Cheese and Dried Cherries
- Warm Farro Salad with Arugula, Fennel, Olives, and Prosciutto
- Farro Salad with Swiss Chard, Olives, and Garlic (Vegan)
- Charlie Bird’s Farro Salad version 1.0
inspired by the NY Times.