Salads

Farro Salad with Spring Vegetables

April 11, 2021

When I was a line cook at Charlie Bird, the most frequent question I was asked by friends was how to make their Farro Salad, something I would make about 50+ times a day. The beauty of this recipe is that it’s more of a guide that you can use to recreate whatever version of the Charlie Bird Farro Salad that you want, as it changes seasonally. Below is my version that utilizes their same principles and techniques while incorporating some of my favorite spring produce.

This is a great recipe to serve at a dinner party or bring on a picnic because it’s best served at room temperature. Not to mention, it’s stunning.

Farro Salad with Spring Vegetables

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Ingredients

1 cup farro
1 cup apple cider
2 bay leaves
1 cup cauliflower thinly sliced or chopped into bite size pieces
1 cup leeks thinly sliced
3 radishes thinly sliced
1/2 cup pistachios roasted, left whole or chopped
1/2 cup sugar snap peas thinly sliced
1 cup basil leaves
1 cup mint leaves
1/2 cup shaved Parmesan cheese
Flaked sea salt such as Maldon
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice

Instructions

In a small pot combine the farro, apple cider, bay leaves, 2 tsp salt, and 2 cups of water. Bring to a boil over high heat, reduce to low, cover and simmer for 30 minutes stirring occasionally. When the farro is done cooking, transfer to a parchment lined baking sheet, spread into one even layer and allow it to cool. If the farro is fully cooked but liquid remains, strain out the excess liquid. You don't want the grains to overcook and become mushy. To prevent the farro from clumping up and sticking to itself, spray with cooking spray or drizzle with olive oil and mix.
While the farro cooks and cools, prepare your vegetables. Transfer the chopped cauliflower and leeks to a baking sheet, season with olive oil, salt and pepper and roast at 425 for 20-25 minutes or until golden and cooked through.
To assemble, combine the farro, vegetables and pistachios in a large mixing bowl and season with lemon juice, olive oil and salt. Taste and adjust to your preference. When you're ready to serve, gently fold in the herbs and shaved parm. You want to wait to do this step last because the herbs will wilt and the parm will break apart if it sits for too long. I like to hold back a few pieces of each ingredient to arrange on the plated dish for garnish.

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