If a perfect salad exists, it has to be this farro salad from restaurant Charlie Bird in SoHo. All of the ingredients compliment one another in unexpected ways. The dressing is kept simple so as not to distract from the other flavorful ingredients. It all works together wonderfully.
To ensure the farro is flavorful when adding it to the salad, it is cooked in apple cider along with water and salt. The original recipe calls for cooking the farro until the liquid has evaporated. It can be a bit tricky to get the exact ratio even when measuring the liquid. I found that adding additional liquid to the saucepan then draining the farro and drying it on a sheet pan turned out nicely textured grains that weren’t overly wet or sticky.
Keep in mind that cooking times vary depending on the type of farro you purchase. Pearled farro cooks quickly, usually within 15-20 minutes. Semi-pearled which is what I used, cooks in 25-30 minutes and whole farro usually requires a soaking overnight before being cooked.
Allowing the farro to cool and dry on a sheet pan for 15 minutes before adding to the salad ensures the farro is not too wet and it will stand up to the dressing much better.
Peppery arugula, fresh mint and parsley, juicy tomatoes, crunchy radishes, salty parmesan and pistachios for texture along with flavorful farro makes the perfect salad.
Once the radishes are sliced I soak them in an ice bath for 10 minutes then drain and pat dry before adding to the salad. This little step produces delightfully crispy radish slices.
The dressing is simple. Good olive oil, fresh lemon juice, and salt.
Serve the salad with good sourdough bread or focaccia and you’ll have the perfect meal.
Charley Bird’s Farro Salad
6
servingsRecipe adapted from NYT Cooking
Ingredients
1 cup farro (I used semi-pearled)
2 cups apple cider
2 teaspoons kosher salt
1 bay leaf
5 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup Parmigiano-Reggiano cheese, shaved with a vegetable peeler
1/2 cup chopped pistachio nuts (I used roasted & salted)
2 cups arugula
1 cup flat leaf parsley, roughly chopped (can substitute with basil)
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish (soak in ice bath for extra crispy slices)
Maldon or other flaky sea salt
Directions
- In a medium saucepan, bring farro, 2 cups apple cider, 4 cups water, salt and bay leaf to a boil. Turn heat down (vigorous simmer) and cook farro until tender, about 25-30 minutes if using semi-pearled farro. See notes below for varieties of farro. Drain farro in a sieve, discard bay leaf. Spread farro out on a sheet pan to dry for 15 minutes. Farro can be cooked up to 4 days in advance or frozen for up to 3 months.
- In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese, pistachio nuts, arugula, herbs, tomatoes, and radish. Gently toss together. Season with flaky sea salt before serving.
Notes
- Cooking time will vary depending upon the type of farro you purchase (pearled, semi-pearled, whole). Follow cooking instructions noted on the package.
