Best 2 Crudités Salad With Farro And Pecans Recipes

CHARLIE BIRD'S FARRO SALAD

Charlie Bird's Farro Salad image

There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it's even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.

Provided by Melissa Clark

Categories dinner, lunch, weeknight, salads and dressings, main course

Time 45m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup farro
1 cup apple cider
2 teaspoons kosher salt, more as needed
2 bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
70 grams chopped pistachio nuts (1/2 cup)
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish
Maldon or other flaky sea salt, for finishing

Steps:

In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 408 milligrams, Sugar 8 grams

WINTER CRUDITE SALAD

Winter Crudite Salad image

Choose a celery root that seems heavy for its size.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 7

Ingredients

1/2 teaspoon Dijon mustard
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper
1 celery root, (about 3/4 pound)
4 carrots, cut into 2 1/2-inch julienne strips
8 red radishes, (about 1/2 pound), thinly sliced

Steps:

In a small bowl, combine mustard and vinegar. Slowly drizzle in olive oil, and whisk until mixture is creamy. Season to taste with salt and pepper.
Peel celery root with a sharp knife. Cut root in half crosswise and slice each half as thinly as possible. Keep slices in a bowl of cold water until needed. Drain and pat dry when ready to toss with the vinaigrette.
Place vegetables in separate bowls, season with salt and pepper, and toss well. Add about 1 1/2 teaspoons dressing to each bowl and toss again. Arrange vegetables in separate piles on salad plates and serve immediately.