Here’s What Ina Garten Would Bring to a Friendsgiving Potluck
Ina Garten has a lot of friends, so it’s safe to assume that she’ll receive an invitation to a Friendsgiving gathering this year. The real question is, what will she bestow upon the guests?
Before you all jump to conclusions and assume that Ina’s bringing a roast chicken (they’re just like small turkeys!), think again. We cut to the chase and asked for the intel from Ina directly — and her answer surprised us!
“Charlie Bird farro salad — that’s exactly what I’d bring,” she told us, referencing one of her favorite recipes in her most recent cookbook, Cook Like a Pro.
According to the recipe’s headnotes, Ina first tasted this dish at NYC restaurant Charlie Bird (hence its name). After finally getting her hands on the recipe, she’s made a few tweaks to it, but admits that she “could happily eat this for lunch every day.” That’s a ringing endorsement if I ever heard one!
So what’s in it? Pearled farro, cooked in fresh apple cider, served atop a bed of arugula, with shaved Italian parmesan cheese, freshly squeezed lemon juice, roasted pistachios, chopped fresh parsley and mint leaves, thinly sliced radishes, halved cherry tomatoes, and, of course, Maldon flaky sea salt. Oh, and good olive oil. Try a version of the salad from the New York Times.
Get the recipe: Charlie Bird’s Farro Salad from the New York Times
From what I know about Ina (after following her book tour with intense fervor for the past few weeks), she refuses to serve anyone (even Jeffrey!) something she hasn’t tested out herself first. So it makes perfect sense that Ina would show up to a potluck with the one dish she admits that she will never get sick of. It’s tried (literally) and true.
Since your chances of attending a Friendsgiving celebration with Ina herself are fairly slim, consider making a vat of this shareable grain salad for your own festivities. If it’s anything like Ina says it is, you better hope that there are leftovers — because you’ll want to eat it every single day for lunch too.