Description
Charlie Bird Salad by Ina Garten celebrates fresh Mediterranean flavors with herby parsley, mint, and nutty parmesan. Simple ingredients create a zesty, satisfying dish you’ll want to serve at summer gatherings.
Ingredients
Scale
- 1 cup (170 g/6 oz) pearled farro
- ½ cup (120 ml/4 fl oz) good olive oil
- ¼ cup (60 ml/2 fl oz) freshly squeezed lemon juice
- 2 cups baby arugula
- 1 cup cherry or grape tomatoes, halved through the stem
- ½ cup shaved Italian Parmesan cheese
- ½ cup (60 g/2 oz) roasted, salted pistachios (whole or chopped)
- 1 cup fresh apple cider
- 1 cup roughly chopped fresh parsley
- 1 cup roughly chopped fresh mint leaves
- ⅓ cup (30 g/1 oz) thinly sliced radishes (2 to 3 radishes)
- 2 bay leaves
- Kosher salt
- Freshly ground black pepper
- Flaked sea salt (such as Maldon)
Instructions
- Farro Preparation: Combine farro, apple cider, bay leaves, salt, and water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 30 minutes until grains are tender and liquid is mostly absorbed. Drain and discard bay leaves.
- Vinaigrette Creation: Whisk extra virgin olive oil, lemon juice, salt, and black pepper in a small bowl until the dressing emulsifies smoothly and becomes well-incorporated.
- Farro Marination: Pour warm vinaigrette over cooked farro in a large serving bowl, gently folding to ensure even distribution. Allow the grains to absorb the dressing for 15-20 minutes at room temperature.
- Ingredient Integration: Add roasted pistachios, fresh parsley, mint leaves, cherry tomatoes, and radishes to the farro. Mix thoroughly to create a vibrant and textural base for the salad.
- Final Assembly: Gently fold baby arugula into the mixture, taking care not to bruise the delicate leaves. Sprinkle shaved Parmesan cheese and flaky sea salt over the top for a final flourish of flavor and texture.
- Serving: Present the salad immediately at room temperature, showcasing its Mediterranean-inspired vibrancy and complex flavor profile.
Notes
- Boost Farro Flavor: Infuse the grain with apple cider and bay leaves for a deeper, more complex taste profile that elevates the entire dish.
- Dressing Technique: Whisk olive oil and lemon juice thoroughly to create a smooth, well-emulsified vinaigrette that coats each ingredient perfectly.
- Herb Freshness: Chop parsley and mint just before adding to maintain maximum flavor and vibrant green color.
- Temperature Matters: Let the farro absorb the dressing at room temperature to enhance the salad’s overall taste and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 410
- Sugar: 3 g
- Sodium: 240 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 10 mg