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charlie-bird's-farro-salad

This farro salad is from the restaurant Charlie Bird located in New York’s SoHo district. Legend has it that a writer for the New York Times, Melissa Clark, had the salad and enjoyed it so much that she wrote an article and published the recipe in the New York Times (circa December 2013). The chef, Ryan Hardy, cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it’s even better after he adds loads of olive oil, lemon juice, plus roasted pistachio nuts and parmigiano reggiano cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. I’ve made a few tweaks to suit my taste buds and sharing my version here. This is one of the best and one of my most requested dishes to make on repeat.

Ingredients