Original Charlie Bird Salad.

Charlie Bird is a well-known restaurant in New York City that gained fame for its simple but very delicious salad. Over the years this recipe has popped up all over the internet and has even been featured in various blogs, cooking shows, and cookbooks. It was first published in The Times in 2013 by Melissa Clark when she wrote an article on the popular salad followed by the coveted recipe. This recipe is the perfect spring and summer salad with ripe tomatoes and radishes. The farro gives it a hearty bite while the simple lemon dressing adds lots of brightness. The base of this salad is so versatile you can add any in-season vegetables or herbs to make it your own. When we say this is everyone’s favorite salad, we mean it! Even salad haters love the Charlie Bird Salad.

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Serves 6 as a side
Time: 30 minutes

Ingredients:

1 cup farro, rinsed

1 cup apple cider

2 bay leaves

1/2 cup olive oil

2-3 tablespoons fresh lemon juice

2 cups fresh herbs, roughly chopped (such as parsley, mint, chives, green onions)

2 cups baby arugula

3/4 cup cherry tomatoes, halved

1/3 cup radishes, thinly sliced

1/2 cup pistachios, roughly chopped

1/2 cup Parmesan, shaved (using a vegetable peeler)

Kosher salt and freshly ground black pepper

Instructions:

1. Place farro, apple cider, bay leaves, 2 teaspoons of salt, and 2 cups of water in a medium sauce pan and bring to a boil, then lower the heat and simmer for 10-15 minutes, until the farro is al dente. Drain the farro and cool for 5-10 minutes.

2. In a large bowl, whisk together the olive oil, lemon juice, and season with salt and pepper to taste. Stir the warm farro into the dressing and set aside until ready to serve (be sure the farro is room temperature before tossing the salad). Right before serving, gently toss together herbs, arugula, cherry tomatoes, radishes, pistachios, and Parmesan in the same bowl with the farro and dressing. Season with salt and freshly ground black pepper to taste.