If you’re too spoiled during the holidays, Inagaten has the perfect healthy dinner idea. The Barefoot Contessa Star’s “delicious and satisfying” salad recipe is a great meal with a variety of flavors and textures.
Ina Garten shared her simple salad recipe for a light dinner
On January 6th, Garten used Instagram to share ideas for a healthy supper and started the year right. “I’m making a light supper this month for the excess after the holidays, but this Charlie Byrd’s Farro salad is so delicious and satisfying that no one cares!” I added a caption to.
Garten showed how to make a simple Charlie Byrd Farro Salad recipe during the episode Barefoot Contessa About “portable food”.
“Salads are always the answer when the question is’what to bring to a bring-your-own party’,” she said.
The Food Network host explains: Charlie Byrd’s Farro Salad. It’s robust, you can move on, and it works very well. “
Garten explained what Farro was and where the recipe came from. “Farro is an ancient wheat grain, really chewy and rustic, and I love it.”
She poured Faro into a pot and added apple cider, water, bay leaves, and salt. For garten, bring the mixture to a boil and simmer for 30 minutes.
“This is one of the great recipes that is passed down from person to person,” she explained. “My friend Peter Wallace made it for me — I loved it so much. He got it from Melissa Clark, who published it in the New York Times, and she. Got it from Charlie Byrd, who has this amazing restaurant in Greenwich Village, New York City. And I love making it. ”
“I made some tweaks myself, but it’s basically Charlie Byrd,” Garten added.
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Garten assembled the salad and dressed it with a simple lemon vinaigrette
Garten removed the bay leaves, drained the liquid from Faro and added it to the bowl. She combined olive oil, lemon juice, kosher salt and black pepper to make a simple lemon vinaigrette, poured it into a warm Faro and booked the vinaigrette for the rest of the salad.
“It’s really important to pour it into a warm farro, as it really absorbs the vinaigrette,” she explained.
The Barefoot Contessa The star let the farro and dressing cool for 15 minutes before assembling the salad. “There are a lot of really interesting ingredients in this, starting with radishes,” Garten said. She added radishes, salted roasted pistachios, chopped parsley, chopped mint, half of cherry tomatoes, algra, and parmesan cheese shavings.
“I love this salad,” Garten said. “It’s like there’s something different for each bite: spicy radish, rustic farro, pepper arugula … and a pistachio crunch.”
She threw everything together and explained that salads are perfect for making and eating throughout the week. She added another light rain of vinaigrette and sea salt for the texture. “Believe me, you bring this salad to someone’s house — you are always invited,” Garten shared.
The complete recipe is available on the Food Network website.
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