Farro- Arugula Salad

When Charlie- Bird first opened its doors in 2013, Soho, I went to a friends birthday party there. While many restaurants in NYC have come and gone since then, Charlie Bird has that special NYC thing, that keeps a restaurant going for decades. A toast to the NYC classic restaurants and chefs who make it great! 

This great farro- arugula salad is a nod to Charlie Bird, and their delicious Farro Salad. Adding apple cider to the farro is a secret ingredient. Here is the 25 Carrot Version; 

recipe serves 4

INGREDIENTS

• 1 cup farro
• 1 cup apple cider
• 2 teaspoons kosher salt
• 8 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp grated parmesan
• 2 tbsp chopped pumpkin seeds
• 2 cups arugula leaves
• 1 cup torn basil leaves
• 1 cup mint leaves
• 1/2 cup cherry tomatoes, cut in half
• 1/3 cup thin sliced radish
• Maldon salt for finishing

METHOD

FARRO

1. Add Farro, apple cider, salt and 2 cups of water to a pot and simmer until liquid evaporates for about 30 minutes. 
2. Cool farro by spreading a thin layer on a flat plate, so it cools quickly and easily. 
3. Place farro in a bowl and mix it with lemon & olive oil. 
4. This farro can be stored in the refrigerator overnight, or served. 

FARRO- ARUGULA SALAD

1. In a salad bowl mix arugula, herbs, tomatoes, radish, and then add the farro, Parmesan, chopped pumpkin seeds and flaky salt. 

This salad is a great accompaniment to any summer meal, or BBQ. It also makes a great lunch or side for a simple grilled piece of salmon.