Charlie Birds Farro Salad Recipes

CHARLIE BIRD FARRO SALAD WITH BEETS, SCALLIONS & PISTACHIOS

Steps:

• In a medium saucepan, bring farro, apple cider, 1 to 2 teaspoons salt (see notes above), bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes-simmer it gently and pay close attention after 20 minutes, because the water begins to evaporate quickly. If all the liquid evaporates before the farro is done, add more water as necessary. Drain farro, if necessary, or transfer to a large bowl if very little water remains in the pot. Discard bay leaves.
• Meanwhile, whisk together the olive oil, lemon juice and another teaspoon salt (or half a teaspoon if you are sensitive, see notes above). In a small bowl, pour the vinegar over the currants, if using.
• Pour the lemon dressing over the warm farro and let stand for at least 15 minutes to cool. Add pistachios, arugula, scallions or herbs, radishes or beets, and soaked currants, vinegar and all. Season with pepper to taste. Toss. Add flaky salt to taste, if necessary. Shave parmesan over top, if using.

CHARLIE BIRD'S FARRO SALAD

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.

FARRO SALAD WITH PEAS, ASPARAGUS, AND FETA

Steps:

• Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
• Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.

CHARLIE BIRD'S FARRO SALAD

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

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

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.

INA GARTEN FARRO SALAD

Steps:

• In a saucepan and over medium heat, add the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups of water and cook them uncovered for 30 min or until the farro is tender.
• Sometimes the water is absorbed before the farro is tender, just add a little more water.
• Once the farro is tender, drain it and put them aside in a large serving bowl. Discard the bay leaves.
• Now to make the vinaigrette, whisk about 2 tablespoons the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. You can choose to try this Vinegrette Dressing Recipe. it will work well with farro salad.
• Add the vinaigrette into the warm farro and combine them, Then set aside for at least 15 minutes to cool.
• Stir in the pistachios, chopped parsley, mint, tomatoes, and radishes. You can choose to add black or green olives.
• 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.

FARRO SALAD (ADAPTED CHARLIE BIRD)

Steps:

• see above

CHARLIE BIRD'S FARRO SALAD

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.