Dinner served long after the sun disappears in a haze of brilliant hues. The air has a chill, grab a sweatshirt. The languid day is infinite. You feel the happiest, and most content, you ever feel. Back at the house, on the deck. Running to the garden barefoot for fresh basil and mint.
Regardless, this has become part of my rotation when I’m craving some arugula and farro. Well, I’ll tell you this is easily one of the best salads I’ve eaten. These Garlic & Sage Sweet Potato Fries Will Be the Star of Your Holiday FeastAnd they’ll be the easiest thing you make all season. I hadn’t heard of Charlie Bird until I came across this recipe – so don’t feel alone!
If I were tight on time or didn’t have the apple cider on hand I’d use just straight farro. “I make a big salad with whatever is fresh from the market. I make sure to always include some toasted nuts for a crunch and some fruit for sweetness. Lately, I’ve been obsessed with the Farro Salad from Charlie Bird and have been making that on repeat,” says De Lowe.
Usually when I cook farro I like to use a three to one ratio. So for one cup of uncooked farro, I use three cups of liquid. I like to typically cook mine in some kind of broth or stock but vegetable works too. For this farro salad recipe, I used mainly chicken broth mixed with some water.
Reduce heat; let simmer minutes, or until farro is tender and liquid evaporates. (recipe note #2) Once farro is cool, discard how did sza lose weight bay leaves and fluff with fork. Pour the lemon dressing over the warm farro and let stand for at least 15 minutes to cool.