Farro Salad

Farro salad & hip hop, Charlie Bird in NYC combines the two with fantastic success. 

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Farro Salad
Similar to rice salad, Farro is a versatile recipe to add into the summer rotation. This recipe is fairly straightforward, but it packs a lot of flavors and is a memorable salad. Based on Charlie Bird’s Farro Salad.
Prep Time 20 Minutes
Cook Time 50 Minutes
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 50 Minutes
Servings
People
Ingredients
Instructions
  1. In a saucepan, bring farro, apple cider, kosher 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, discard bay leaves.
  2. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, 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, cheese, herbs, tomatoes, radish and sea salt to taste.

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