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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.
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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.
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Course; Salad
Cuisine; European / Italian