Charlie Bird's Farro Salad

Recipe from Debbie Zrike

Kathy H made this delicious salad for our May 2024 book club. Debbie provided the recipe, which is titled Harry Bird's Farro salad. See Note below. 

Ingredients:

1 cup pearled farro
I cup fresh apple cider
2 bay leaves
Kosher salt and ground pepper
1/2 cup of good olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup roasted salted pistachios
1 cup roughly cut fresh parsley
1 cup roughly cut fresh mint leaves
1 cup cherry or grape tomatoes halved through the stem
1/3 cup radishes thinly sliced (2 to 3)
2 cups baby arugula
1/2 cup shaved parmesan cheese

Directions:

Place the farro, apple cider, bay leaves, 2 t salt, and 2 cups of water in a medium saucepan, bring to a boil, lower heat and simmer uncovered for about 30 minutes until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.

Meanwhile in a small measuring cut, whisk together the olive oil, lemon juice, 1 t salt, and 1/2 t pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.

Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the parmesan cheese.

Note: A quick check on the internet, this is actually called Charlie Bird's Farro Salad. Courtesy Barefoot Contessa (Ina Garten) - Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved. https://barefootcontessa.com/recipes/charlie-birds-farro-salad

Sweet Potato Wedges with Farro and Tahini

Recipe from Maria Dowd

This is a recipe from Maria’s cookbook: Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio.  She did not make it with the sweet potatoes.

See the following link for a photo of the recipe:
https://www.parentscanada.com/food/sweet-potato-wedges-with-farro-and-tahini-recipe/
 
Ingredients
 
1 medium sweet potato, halved lengthwise and cut into 12 wedges
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
Red pepper flakes (optional)
 
Lemon tahini dressing

1/4 cup tahini
2 tablespoons lemon juice
3 tablespoons water
1 garlic clove, minced
1/2 teaspoon maple syrup
1/4 teaspoon sea salt
 
Herbed farro

2 cups cooked farro or soft wheat berries (see tip below)
2 teaspoons extra-virgin olive oil
1/4 teaspoon sea salt, plus more to taste
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1/3 cup chopped fresh parsley
1/3 cup chopped fresh cilantro
2 tablespoons chopped chives
Pinch of cayenne pepper
2 cups baby arugula
Freshly ground black pepper

Directions

Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the sweet potato wedges on the baking sheet, drizzle with olive oil, and season with pinches of salt and a few grinds of black pepper. Toss to coat, then spread the wedges on the baking sheet with a little space between each one. Roast for 25 to 30 minutes, or until golden brown around the edges.

Make the farro: In a large bowl, toss the farro with the olive oil, salt, lemon juice, parsley, cilantro, chives, cayenne, arugula, and a few grinds of black pepper.

Arrange the farro salad on a platter and top with the roasted sweet potatoes. Drizzle with the tahini dressing. Serve with lemon wedges and red pepper flakes, if desired.

Tip

For farro: 1 cup dry + pot of water. Bring to a boil. Reduce the heat and simmer, uncovered, 25 to 40 minutes for farro and soft wheat berries, 45 to 60 minutes for hard wheat berries, or until tender. Add more water if necessary. Drain excess water.