Mohamed Shili A delicious recipe by Ina Garten is this Charlie Bird Salad that you can easily prepare at home, made with pearled farro, fresh apple cider, pistachios, fresh parsley, and baby arugula. This refreshing Charlie Bird Salad recipe is a versatile side dish that takes about 45 minutes to prepare and can serve up to 4 people.
Ina Garten Charlie Bird Salad Ingredients
- 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)
How To Make Ina Garten Charlie Bird Salad
- Cook the Farro: In a medium saucepan, combine 1 cup of pearled farro with 1 cup of fresh apple cider, 2 bay leaves, 2 teaspoons of kosher salt, and 2 cups of water. Bring this mixture to a boil and then reduce the heat to a simmer. Let it cook for about 30 minutes, or until the farro is tender. Drain the farro and transfer it to a large bowl, discarding the bay leaves.
- Prepare the Dressing: In a small bowl, whisk together 1/2 cup good olive oil with 1/4 cup freshly squeezed lemon juice. Season the dressing with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, mixing until well combined.
- Mix with Farro: Pour the prepared dressing over the warm Farro and stir well. Allow the farro to sit for at least 15 minutes, so it can cool down and absorb the flavors from the dressing.
- Add Crunch and Flavor: Before serving, fold in 1/2 cup roasted, salted pistachios, 1 cup roughly chopped fresh parsley, 1 cup roughly chopped fresh mint leaves, 1 cup cherry or grape tomatoes (halved), and 1/3 cup thinly sliced radishes. Mix thoroughly to distribute the ingredients evenly.
- Final Touch: Gently add 2 cups of baby arugula to the salad and fold it in carefully to combine. Sprinkle 1/2 cup shaved Italian Parmesan cheese over the top and finish with a light sprinkling of flaked sea salt.
- Serve and Enjoy: Serve the salad immediately to enjoy it fresh and crisp, making sure the flavors are perfectly balanced.
Recipe Tips
- Add extra flavor with toasted nuts: Toast the pistachios lightly in a dry skillet before adding them to the salad to enhance their nutty flavor and add extra crunch.
- Use chilled apple cider: For a more refreshing taste, chill the apple cider before cooking the farro. This helps maintain a cool temperature and adds a hint of crispness to the salad.
- Prep ingredients ahead of time: Chop the parsley, mint, and radishes a day before to save time. Store them in airtight containers in the fridge to keep them fresh and ready.
- Adjust salt to taste: Since different brands of apple cider vary in sweetness, taste the farro before adding the final amount of salt. This ensures the seasoning is balanced and suits your preference.
What To Serve With Charlie Bird Salad
Serve your refreshing Charlie Bird Salad with roasted sweet potatoes, grilled corn on the cob, spicy quinoa patties, stuffed bell peppers, or cucumber mint yogurt dip.
You can also pair it with zesty grilled shrimp skewers, crispy baked falafel, or herbed garlic focaccia for a more varied and exciting meal experience.
How To Store Charlie Bird Salad
To Refrigerate: Store any leftover Charlie Bird Salad in an airtight container in the fridge for up to 3 days. Keep the arugula and Parmesan cheese separate until ready to serve to avoid sogginess.
To Freeze: Freezing is not recommended for Charlie Bird Salad as it can affect the texture and freshness of the ingredients. The salad will not maintain its quality after freezing.
Frequently Asked Questions
Can I substitute farro with another grain?
Yes, you can use quinoa, barley, or bulgur as alternatives to farro. Each grain has a slightly different texture and flavor but works well in this salad.
How can I make this salad vegetarian?
To make the salad vegetarian, simply omit the Parmesan cheese or substitute it with a plant-based cheese. The salad will still be delicious and satisfying.
What can I use instead of apple cider?
If you don’t have apple cider, you can use apple juice or white wine vinegar as a substitute. Adjust the amount to taste, as apple juice is sweeter than cider.
Ina Garten Charlie Bird Salad Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 35g
- Protein: 9g
- Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 320mg
- Potassium: 350mg
- Fiber: 6g
- Sugar: 5g
Check out More Recipes From Ina Garten:
Ina Garten Charlie Bird Salad
Description
A delicious recipe by Ina Garten is this Charlie Bird Salad that you can easily prepare at home, made with pearled farro, fresh apple cider, pistachios, fresh parsley, and baby arugula. This refreshing Charlie Bird Salad recipe is a versatile side dish that takes about 45 minutes to prepare and can serve up to 4 people.
Ina Garten Charlie Bird Salad Ingredients
How To Make Ina Garten Charlie Bird Salad
- Cook the Farro: In a medium saucepan, combine 1 cup of pearled farro with 1 cup of fresh apple cider, 2 bay leaves, 2 teaspoons of kosher salt, and 2 cups of water. Bring this mixture to a boil and then reduce the heat to a simmer. Let it cook for about 30 minutes, or until the farro is tender. Drain the farro and transfer it to a large bowl, discarding the bay leaves.
- Prepare the Dressing: In a small bowl, whisk together 1/2 cup good olive oil with 1/4 cup freshly squeezed lemon juice. Season the dressing with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, mixing until well combined.
- Mix with Farro: Pour the prepared dressing over the warm Farro and stir well. Allow the farro to sit for at least 15 minutes, so it can cool down and absorb the flavors from the dressing.
- Add Crunch and Flavor: Before serving, fold in 1/2 cup roasted, salted pistachios, 1 cup roughly chopped fresh parsley, 1 cup roughly chopped fresh mint leaves, 1 cup cherry or grape tomatoes (halved), and 1/3 cup thinly sliced radishes. Mix thoroughly to distribute the ingredients evenly.
- Final Touch: Gently add 2 cups of baby arugula to the salad and fold it in carefully to combine. Sprinkle 1/2 cup shaved Italian Parmesan cheese over the top and finish with a light sprinkling of flaked sea salt.
- Serve and Enjoy: Serve the salad immediately to enjoy it fresh and crisp, making sure the flavors are perfectly balanced.
