Charlie Bird’s Farro Salad

Charlie Bird’s Farro Salad
Recipe Date:
March 18, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 1 cup farro
  • 1 cup apple cider
  • 2 tsps kosher salt, more as needed
  • 2 bay leaves
  • 8 tbsps extra-virgin olive oil
  • 2 tbsps fresh lemon juice
  • 1/2 cup Parmesan cheese, shaved with a vegetable peeler
  • 1/2 cup chopped pistachio nuts
  • 2 cups arugula leaves
  • 1 cup parsley or basil leaves, torn
  • 1 cup mint leaves
  • 3/4 cup halved cherry or grape tomatoes
  • 1/3 cup thinly sliced radish
  • Maldon or other flaky sea salt, for finishing

Pairing Notes: The earthiness in farro echoes the earthiness in the Pinot but then the fruit in the Pinot elevates it to a brighter note.

Chef's Tip: Definitely salt the farro. Don't skimp.

Recipe link  

Recipe courtesy of Melissa Clark and the New York Times. Photo courtesy of Evan Sung/New York Times.