Farro Salad with Artichokes and Fennel
Baked Eggs with Spicy Tomato Sauce
February 1, 2015Grilled Pepper Panzanella
February 1, 2015
Farro Salad with Artichokes and Fennel
Radicchio, fennel, cannellini beans, pine nuts, and artichoke hearts give this grain salad an Italian accent, and make it hearty enough to be a meatless main dish. It packs well, making it ideal for picnics or weekday lunches.
Ingredients
Directions
Rinse the farro under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the farro, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the farro covered, until tender, about 30 to 35 minutes. Drain and rinse the farro with cold water to stop the cooking.
Transfer the farro to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the farro on the baking sheet and cool completely at room temperature or in the refrigerator.
Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the lemon zest and black olives Taste and season with salt, pepper, and additional vinegar or olive oil as needed.
Put the cooked and cooled farro in a large serving bowl and toss to break up any clumps. Add the artichokes, fennel, radicchio, cannellini, pine nuts, basil, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper. Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.
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Ingredients
Directions
Rinse the farro under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the farro, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the farro covered, until tender, about 30 to 35 minutes. Drain and rinse the farro with cold water to stop the cooking.
Transfer the farro to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the farro on the baking sheet and cool completely at room temperature or in the refrigerator.
Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the lemon zest and black olives Taste and season with salt, pepper, and additional vinegar or olive oil as needed.
Put the cooked and cooled farro in a large serving bowl and toss to break up any clumps. Add the artichokes, fennel, radicchio, cannellini, pine nuts, basil, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper. Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.