It ’s been feature on her show , in her book , and in several of the celeb ’s societal media Post . Ina * really * enjoy this restaurant copycat recipe ! Find out why .
Jake Sternquist
It ’s not a guarantee , as Ina and I have differing judgment aboutcilantroand whethercarrot patty should have raisins(or not ) , but it ’s almost always a safe stake that if Ina gives something a stamp of approval , I ’ll adore it , too . If you peek in my pantry , I ’ve stocked up on nearly all of the“store - grease one’s palms is all right ” staplesshe advocate , and I wholeheartedly consort with her philosophy about thebest host gift .
Credit:Jake Sternquist
So when Ina consider toInstagramrecently and declare , “ Charlie Bird ’s Farro Salad is my favorite side beauty ever , ” I lie with I had to toss it together to taste for myself . “ It ’s gross and sweet from the farro cooked in orchard apple tree cider , citrus - y from the fresh lemon tree sauce vinaigrette , peppery from the arugula , salty and crunchy from the pistachios — so good , ” Ina write in the subtitle .
It sounds like it , so let ’s give it a attempt together .
How to Make Charlie Bird’s Farro Salad
You might be wondering , “ who is Charlie Bird ? ” It ’s in reality a place . Charlie Birdis a restaurant in New York City , where a riff on chef Ryan Hardy ’s original farro salad is still on the fare . ( The current rendition boast the whole grain , of course , plus roasted pumpkin , honeynut squash , pistachio and Parmigiano cheese . )
As for Ina ’s take , the recipe appear in the 2018 bookCook Like a Pro , as well as a 2019 installment ofBarefoot Contessa , and again onBe My Guest , when Ann Patchett joined Ina in her East Hampton , New York kitchen . Ina ’s usually not one to play favourite , but I ’ve rarely seen her observe a exclusive dish this much .
Here ’s how to DIY :
What Makes This Whole Grain Salad Recipe Special?
Sure , you could throw away together a leafy unripened salad and prepare a separate stiff side . But why do both when you could check off both boxes at once ?
I take account the ease and efficiency of this recipe , and the room that the farro layer on protein and character that makes the salad feel even more like a repast . Plus , when chewy farro meets crunchy , pantry pistachios , and cutter produce , the grain is incredibly cheering .
But the matter I adored most about this salad ( and the feature film that made me agree with Ina ’s assessment that it ’s a favorite ) ? The flavor . In a review online , one fan note that “ cook the farro in cider was animate , ” and I correspond . I ’m definitely give-up the ghost to try cook farro and otherwhole grainsin ciders and stock instead of water displace onward to infuse them with a pernicious additional level . The harmony of flavors — include sweet love apple and cider , bitter radishes , spicy greens , umami Parmesan , and salty finishing flakes — kept me going back for bite after bite . The fresh herbs and flaky sea salt force the already - awful salad into “ must - make - again ” soil .
Tips For Making Ina Garten’s Favorite Side Dish Recipe
If you are feeling inspired to conjoin Ina and I on the Charlie Bird string , here are some wind from the Barefoot Contessa herself as well as our Test Kitchen .
The Verdict on Ina’s Farro Salad Recipe
A few bites was all it exact to realize why Ina keep back featuring this recipe on her shows and in her Koran . The only preparation required is the hand - off footstep of simmering the farro , and the combination of flavor and textures will likely win over even the most meat - and - potatoes of dining compartment . This is a exculpated lesson of the whole being outstanding than the aggregate of its parts .
I brought my first sight of Ina Garten ’s favoriteside dishto a dinner party party with pals , where Charlie Bird ’s Farro Salad was a freehanded hit . But I have elevated plans for my next mint , after reading more online feedback about this recipe . Another Ina adorer chimed in to say , “ It savour great the first day , but even better the next . ” With that verification in mind , and as I ruminate on how craveable this salad was , I reckon ahead to making a half batch in the very near future so I can savor Charlie Bird ’s signature salad again for dinner party one nighttime with one protein , then for lunch the next day with another . ( I would n’t prepare this in entirety more than a day in advance , though , since the arugula might not prevail up much longer than that . )
