If you’ve never tried farro, this hearty main-dish salad provides the perfect introduction to the nutty flavor and chewy texture of this ancient grain.
Warm Farro Salad With Roasted Vegetables
If you’ve never tried farro, this hearty main-dish salad provides the perfect introduction to the nutty flavor and chewy texture of this ancient grain.
Ingredients
4 main-dish servings
- 1 to 2 lemons
- 2 large carrots peeled and cut into ½-inch dice
- 2 small fennel bulbs trimmed and cut into 1-inch pieces
- 1 red onion halved and thinly sliced through root end
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1⅛ teaspoons ground black pepper
- 1 bunch radishes trimmed and cut into ½-inch dice
- 1 tablespoon red wine vinegar
- 2½ cups water
- 1 cup farro
- 1 cup lightly packed fresh basil leaves chopped
Instructions
- Preheat oven to 400°F.
- From lemons, grate 2 teaspoons peel and squeeze 3 tablespoons juice; set aside.
- In large bowl, combine carrots, fennel, onion, 1 tablespoon oil, ½ teaspoon salt, and 1 teaspoon pepper; toss.
- Turn onto 15½” by 10½” jelly-roll pan and spread evenly.
- Roast 20 minutes, stirring once.
- Stir in radishes and roast until vegetables are tender, about 10 minutes.
- Stir in vinegar.
- Meanwhile, in medium saucepan, bring water, farro, and ¼ teaspoon salt to boiling over high heat.
- Reduce heat to medium-low; cover and simmer until farro is tender and water is absorbed, 25 to 30 minutes.
- In large bowl, whisk together reserved lemon juice and peel, along with remaining 2 tablespoons oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.
- Add farro, roasted vegetables, and basil; toss to combine.
Notes & Wine Advice
Serve warm.