Need some fresh inspo for your warm weather menus? Look no further than this Farro Salad, brimming with gorgeous spring veggies, from one of my favorite NYC restaurants, Charlie Bird. At the magic hour gathering she recently hosted at her home in Santa Barbara, Jessie De Lowe served it as the centerpiece for a meal meant for sharing–and she admits, the recipe has been on repeat lately.
“I make a big salad with whatever is fresh from the market. I make sure to always include some toasted nuts for a crunch and some fruit for sweetness. Lately, I’ve been obsessed with the Farro Salad from Charlie Bird and have been making that on repeat,” says De Lowe.
Scroll on for the recipe for this farro salad with tomatoes–and hop over to the post for our full interview with De Lowe’s. Trust me when I say that you won’t want to miss Jessie’s pan-fried feta with honey and sesame, either.
- 1 cup farro
- 1 cup apple cider
- 2 teaspoons kosher salt, more as needed
- 2 bay leaves
- 8 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
- 70 grams chopped pistachio nuts (1/2 cup)
- 2 cups arugula leaves
- 1 cup parsley or basil leaves, torn
- 1 cup mint leaves
- ¾ cup halved cherry or grape tomatoes
- 1/3 cup thinly sliced radish
- Maldon or other flaky sea salt, for finishing
- 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.
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