CHARLIE BROWN RECIPES RECIPES

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CHARLIE BIRD'S FARRO SALAD RECIPE | INA GARTEN - FOOD NETWORK



Charlie Bird's Farro Salad Recipe | Ina Garten - Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 14

1 cup pearled farro (6 ounces)
1 cup fresh apple cider 
2 bay leaves 
Kosher salt and freshly ground black pepper 
1/2 cup good olive oil 
1/4 cup freshly squeezed lemon juice 
1/2 cup roasted, salted pistachios, whole or chopped 
1 cup roughly chopped fresh parsley 
1 cup roughly chopped fresh mint leaves 
1 cup cherry or grape tomatoes, halved through the stem 
1/3 cup thinly sliced radishes (2 to 3 radishes) 
2 cups baby arugula 
1/2 cup shaved Italian Parmesan cheese 
Flaked sea salt, such as Maldon 

Steps:

  • Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
  • Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
  • Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

CHARLIE BIRD'S FARRO SALAD RECIPE | INA GARTEN - FOOD NETWORK



Charlie Bird's Farro Salad Recipe | Ina Garten - Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 14

1 cup pearled farro (6 ounces)
1 cup fresh apple cider 
2 bay leaves 
Kosher salt and freshly ground black pepper 
1/2 cup good olive oil 
1/4 cup freshly squeezed lemon juice 
1/2 cup roasted, salted pistachios, whole or chopped 
1 cup roughly chopped fresh parsley 
1 cup roughly chopped fresh mint leaves 
1 cup cherry or grape tomatoes, halved through the stem 
1/3 cup thinly sliced radishes (2 to 3 radishes) 
2 cups baby arugula 
1/2 cup shaved Italian Parmesan cheese 
Flaked sea salt, such as Maldon 

Steps:

  • Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
  • Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
  • Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

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