The Easy Ina Garten Salad I’m Making All Summer (It’s Restaurant-Worthy)

Many culinary schools contain an internship as part of their program. The length of the internship and the learning objectives differ between the programs, but the general goal is to gain practical experience in a kitchen outside of school.

This experience that I did not know started in a plastic apron and sweated it with the dishwasher. After I had proven my value, I finally got access to a cutting board and finally the entire kitchen.

One of the first dishes I made was a grain salad. I have never had anything like that – it was cooled, served from wheat berries, dried fruits, nuts and a spicy vinaigrette. It opened my eyes for what a salad could be, and it’s probably the reason why I love Ina Gartens Charlie Bird Farro Salad.

What is Charlie Birds Farro salad?

The salad is the Ina Garden recipe for the beloved dish that is served on Charlie Bird Restaurant in New York City. It is a grain -based salad that stays on the menu all year round and change the ingredients seasonally.

My thoughts about Charlie Bird Salad

Of course it is great, mainly because of the thoughtful way, how the court is prepared, starting with the farro. The cooking of the grain in cider instead of water gives the naturally nutty taste of the farro a little sweetness.

If you throw the cooked grain with the vinaigrette while it is still warm, each piece ensures a part of the dressing, which leads to a bite that is as tasteful as the next.

The pistachios add texture while the tomatoes and radishes offer both color and taste. The arugula is peppery, which is compensated for by the fresh mint. The parmesan is the finishing touch and adds salt with which all flavors can be pulled together.

Try this if you do Charlie Bird Salad

• Give another whole grain a chance. The farro is very nice in this dish, but if you do not find it in the shop or do not have it at hand, other whole grain products also work. I recommend using a large whole grain that is large and has a little texture, such as wild rice, wheat berries, buckwheat or freekeh. You have to set the fluid and cooking times accordingly, but otherwise it is an uncomplicated exchange.
• Exchange another cheese. Salzy Parmesan is not the only cheese that fits well with these flavors. Goat cheese, feta cheese or even a delicious aged cheddar would be a great alternative.
• Add a little protein. The salad feels more like a secondary article than a start -up, but it is easy to take this dish and make it the main attraction. Add a piece of cut grilled chicken or a piece of pan hardening. Or hold it vegetable and add a can of chickpeas together with some chopped walnuts or almonds!

In this simple salad, every element brings taste, texture and balance. It is the type of recipe that is easy to personalize – to dedicate the grain, change the greens or add protein to make it a complete meal. No matter how you optimize it, the thoughtful foundation makes it a reliable favorite. It is a recipe that brings a place in your regular weekday rotation.