Charlie Bird’s Farro Salad
I’m bringing you a recreation of the iconic dish from the New York City restaurant Charlie Bird. Perfect for meal prepping or as a side for your favorite meals.
My Take on the NYC Restaurant Classic
I wanted to recreate one of my all-time favorite recipes from Charlie Bird. It’s the kind of dish that stands perfectly on its own but also makes for an incredible side. This salad works as a fantastic base that you can build upon to create a truly satisfying bowl!
The secret to this salad lies in cooking the farro in apple cider. Instead of a neutral grain, you get a fragrant base that absorbs the lemon dressing while it’s still warm.
With an abundance of fresh herbs (parsley and mint), the crunch of roasted pistachios, and the richness of Parmigiano Reggiano shavings, this is definitely “not your average salad.” It’s vibrant, chic, nourishing, and incredibly satisfying.
Why make this recipe?
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Perfect for Meal Prep: this salad keeps beautifully for 3 to 4 days without losing its texture. It’s the ultimate choice for delicious lunches and sides throughout the week!
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Fresh yet satisfying: a vibrant, refreshing dish that is still hearty enough to keep you nourished and full.
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Versatile serving options: enjoy it as a standalone meal or as the perfect side dish to complement your favorite proteins.
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Restaurant quality at home: a salad that tastes like a high-end NYC restaurant, yet is incredibly simple to whip up in your own kitchen.
Tips for a perfect recipe:
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Quality olive oil: use a high-quality olive oil, because it truly makes all the difference. Since it’s the foundation of the dressing, a premium oil will elevate the entire flavor profile of the salad.
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Meal Prep Tip: store the seasoned farro base separately and add the arugula and Parmesan just before serving. This salad keeps for 3 to 4 days in the fridge and actually tastes even better the next day as the flavors meld together!
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Easy Substitutions: You can easily swap the pistachios for toasted almonds, pine nuts, or any other nut of your choice.
In a medium saucepan, combine the farro, apple cider, bay leaves, and a generous pinch of salt. Add the water (it should sit about 1 inch above the grains). Bring to a boil, then reduce to medium heat and simmer for 25 to 30 minutes, or until the farro is tender but still has a slight al dente bite. Drain well and discard the bay leaves.
Transfer the farro to a large bowl while still hot. Add the olive oil, lemon juice, salt, and pepper. Toss well to combine: the farro absorbs the flavors much better when it is still warm.
Add the pistachios, parsley, mint, tomatoes, and radishes (if using). Toss gently to combine.
Just before serving, fold in the baby arugula and Parmesan shavings. Toss lightly and serve in bowls or as a side dish, finished with a pinch of flaky sea salt.
Bon appetit and enjoy!
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