If there’s a better farro salad out there, I sure haven’t found it.
It’s funny how you stumble upon recipes. My neighbor and friend from Chicago was traveling to New York on business and had dinner at Charlie Bird restaurant in Soho. She posted on Facebook that the farro salad was worth a trip back.
Hmmm, I thought. I love farro. I’m always looking for new ways to prepare farro — a hardy, earthy grain that’s one of my favorites (in addition to freekeh). I was lucky enough to have received a big package of ancient grains recently that included farro from Bob’s Red Mill and I wanted to start cooking my way through the packages (which included quinoa, bulgur, spelt, amaranth and other grains).
There are many farro salads of this ilk out there. This is one of the best.
I couldn’t agree more.
I loved the salad so much that I made two batches in one week. Once I ran out, I wanted to make more. In fact, I made so much the second time around that I gave some to my neighbor to thank her for introducing me to the Charlie Bird farro salad (created by Chef Ryan Hardy).
I hope you’ll make it soon. It’s truly amazing!
Farro is increasingly available in major supermarkets (and I most frequently find the Bob’s Red Mill brand where I shop). If you can’t locate it, look for farro at Trader Joe’s, Whole Foods or other natural foods markets.
Disclosure: Bob’s Red Mill provided free samples of farro, although I was not compensated to write this post.