Charlie Bird Salad: A Delicious & Easy Recipe

Charlie Bird Salad: Ever dreamt of recreating that iconic, vibrant salad from the beloved (and now sadly closed) Charlie Bird restaurant in New York City? Well, dream no more! This copycat recipe brings all the fresh, herbaceous flavors of the original right to your kitchen. It’s a dish that’s more than just a salad; it’s an experience.

While Charlie Bird was a modern restaurant, the inspiration for this salad draws from classic Italian flavors. Think bright citrus, peppery arugula, and the salty bite of Parmesan – a celebration of simple, high-quality ingredients. The original Charlie Bird Salad quickly became a menu staple, lauded for its refreshing taste and satisfying crunch. It was the perfect balance of healthy and indulgent, a dish you could feel good about eating while still feeling utterly spoiled.

What makes this salad so irresistible? It’s the symphony of textures and tastes. The bitterness of the radicchio and arugula is perfectly balanced by the sweetness of the currants and the creamy, nutty Parmesan. The toasted pistachios add a delightful crunch, and the lemon vinaigrette ties everything together with a zesty brightness. Plus, it’s incredibly easy to make! Whether you’re looking for a light lunch, a vibrant side dish, or a show-stopping salad for your next dinner party, this Charlie Bird Salad is guaranteed to impress. Let’s get started!

this Recipe

Ingredients:

• For the Roasted Chicken:
• 1 whole chicken (about 3-4 pounds)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 lemon, quartered
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• For the Pickled Raisins:
• 1/2 cup golden raisins
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1/4 teaspoon salt
• For the Lacinato Kale:
• 1 bunch Lacinato kale (also known as dinosaur kale), stems removed and thinly sliced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Toasted Walnuts:
• 1/2 cup walnut halves
• For the Pecorino Cheese:
• 2 ounces Pecorino Romano cheese, shaved with a vegetable peeler
• For the Lemon Vinaigrette:
• 1/4 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Roasting the Chicken

Okay, let’s start with the star of the show – the roasted chicken! This is what gives the salad its heartiness and savory flavor. Don’t be intimidated; it’s easier than you think. I promise!

1. Preheat the Oven: First things first, preheat your oven to 400°F (200°C). Make sure your oven rack is in the middle position. This will ensure even cooking.
2. Prepare the Chicken: Remove the chicken from its packaging and pat it dry with paper towels. This is crucial for getting crispy skin. Trust me, you want crispy skin!
3. Season the Chicken: In a small bowl, combine the olive oil, salt, pepper, garlic powder, and paprika. Rub this mixture all over the chicken, making sure to get under the skin of the breast and thighs for maximum flavor.
4. Stuff the Cavity: Stuff the cavity of the chicken with the lemon quarters, rosemary sprigs, and thyme sprigs. This will infuse the chicken with a lovely citrusy and herbaceous aroma from the inside out.
5. Roast the Chicken: Place the chicken in a roasting pan. You can use a roasting rack if you have one, but it’s not essential. Roast for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The juices should also run clear when you pierce the thigh with a fork.
6. Rest the Chicken: Once the chicken is cooked, remove it from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Tent it loosely with foil to keep it warm.
7. Carve the Chicken: After resting, carve the chicken. Remove the legs and thighs, then carve the breast meat. Set aside about 2 cups of shredded or chopped chicken for the salad. You can save the rest for another meal!

Preparing the Pickled Raisins

These little gems add a burst of sweetness and acidity that perfectly complements the savory chicken and kale. Don’t skip this step – they’re a game-changer!

1. Combine Ingredients: In a small saucepan, combine the golden raisins, red wine vinegar, sugar, and salt.
2. Simmer: Bring the mixture to a simmer over medium heat.
3. Cook: Cook for about 5-7 minutes, or until the raisins are plump and the liquid has slightly reduced.
4. Cool: Remove from heat and let the raisins cool completely in the liquid. This allows them to absorb all the delicious flavors.

Preparing the Lacinato Kale

Lacinato kale, also known as dinosaur kale, is a bit tougher than regular kale, so we need to massage it a bit to make it tender and palatable. Don’t worry, it’s not as weird as it sounds!

1. Prepare the Kale: Wash the Lacinato kale thoroughly and remove the tough stems. Thinly slice the kale leaves.
2. Massage the Kale: Place the sliced kale in a large bowl. Add the olive oil, salt, and pepper.
3. Massage, Massage, Massage: Using your hands, massage the kale for about 2-3 minutes, or until it softens and darkens slightly. This helps break down the fibers and makes it easier to digest.

Toasting the Walnuts

Toasting the walnuts brings out their nutty flavor and adds a satisfying crunch to the salad. It’s a simple step that makes a big difference.

1. Toast the Walnuts: There are a couple of ways to toast walnuts. You can spread them in a single layer on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until fragrant and lightly browned. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently, for about 3-5 minutes, or until fragrant and lightly browned. Watch them carefully, as they can burn easily!
2. Cool and Chop: Let the toasted walnuts cool slightly, then roughly chop them.

Making the Lemon Vinaigrette

This bright and zesty vinaigrette ties all the flavors together. It’s quick and easy to make, and it’s so much better than store-bought dressing!

1. Combine Ingredients: In a small bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, salt, and pepper.
2. Whisk Well: Whisk until the vinaigrette is emulsified and smooth.
3. Taste and Adjust: Taste the vinaigrette and adjust the seasonings as needed. You might want to add a little more lemon juice for extra tang, or a pinch of sugar to balance the acidity.

Assembling the Charlie Bird Salad

Now for the fun part – putting it all together! This is where all your hard work pays off. Get ready for a flavor explosion!

1. Combine Ingredients: In a large bowl, combine the massaged Lacinato kale, shredded or chopped roasted chicken, pickled raisins (including some of the pickling liquid), and toasted walnuts.
2. Dress the Salad: Pour the lemon vinaigrette over the salad. Start with about half of the vinaigrette and add more as needed, tossing gently to coat. You don’t want to overdress the salad, so add it gradually.
3. Add Pecorino Cheese: Gently toss in the shaved Pecorino Romano cheese.
4. Serve Immediately: Serve the salad immediately. The kale will continue to soften as it sits, so it’s best to enjoy it fresh.

Tips and Variations:

• Chicken Alternatives: If you don’t have time to roast a whole chicken, you can use rotisserie chicken or grilled chicken breasts instead.
• Kale Alternatives: If you can’t find Lacinato kale, you can use regular kale or even spinach. Just be sure to massage it well to tenderize it.
• Nut Alternatives: If you’re not a fan of walnuts, you can use pecans, almonds, or even pumpkin seeds.
• Cheese Alternatives: If you don’t have Pecorino Romano cheese, you can use Parmesan cheese or Grana Padano cheese.
• Add-Ins: Feel free to add other ingredients to the salad, such as avocado, roasted vegetables, or dried cranberries.
• Make it a Meal: This salad is delicious on its own, but you can also serve it with a side of crusty bread or a bowl of soup.

Enjoy!

I hope you enjoy this Charlie Bird Salad as much as I do! It’s a delicious and healthy meal that

Conclusion:

This isn’t just another salad; it’s a vibrant, flavorful experience that I wholeheartedly believe you need to try. The Charlie Bird Salad, with its perfect balance of textures and tastes, is a culinary adventure in every bite. From the crisp romaine and radicchio to the creamy avocado and crunchy pistachios, each ingredient plays a crucial role in creating a symphony of deliciousness. And let’s not forget the star of the show: that tangy, perfectly balanced vinaigrette that ties everything together. It’s the kind of salad that will make you rethink everything you thought you knew about salads!

But why is this particular salad a must-try? It’s more than just the sum of its parts. It’s the way the bitterness of the radicchio is tempered by the sweetness of the dried cranberries, the way the creamy avocado contrasts with the crunchy pistachios, and the way the bright vinaigrette elevates every single ingredient. It’s a salad that’s both satisfying and refreshing, perfect as a light lunch, a vibrant side dish, or even a light dinner. It’s a crowd-pleaser that’s sure to impress your friends and family.

And the best part? It’s incredibly versatile! Feel free to experiment with different variations to suit your own tastes. For a heartier meal, consider adding grilled chicken, shrimp, or tofu. If you’re not a fan of pistachios, try using toasted almonds or walnuts instead. You could also swap out the dried cranberries for raisins or chopped dates. For a spicier kick, add a pinch of red pepper flakes to the vinaigrette. The possibilities are endless!

Here are a few serving suggestions to get you started:

• As a light lunch: Enjoy a generous portion of the Charlie Bird Salad on its own for a satisfying and healthy lunch.
• As a side dish: Serve it alongside grilled fish, chicken, or steak for a complete and balanced meal.
• As a party appetizer: Prepare a large bowl of the salad and let your guests help themselves. It’s always a hit!
• In a wrap: Add the salad to a whole wheat wrap with some hummus for a quick and easy on-the-go meal.
• With a protein boost: Top the salad with a hard-boiled egg or some chickpeas for added protein.

I truly believe that this Charlie Bird Salad will become a staple in your kitchen. It’s a recipe that’s both easy to make and incredibly rewarding to eat. It’s a celebration of fresh, flavorful ingredients that will leave you feeling energized and satisfied.

So, what are you waiting for? Gather your ingredients, follow the simple steps, and prepare to be amazed. I’m confident that you’ll love this salad as much as I do. And once you’ve tried it, I’d love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] and let me know what variations you tried. Did you add grilled chicken? Did you swap out the pistachios for almonds? I’m eager to see your creations and hear your feedback. Happy salad-making! I can’t wait to hear how much you enjoyed this Charlie Bird Salad!