Roasted Radish with Farro and Pickled Grapes
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Roasted Radish with Farro and Pickled Grapes
Roasted radish with faro and pickled grapes has a sweetened crunch and the lightly pickled grapes and onions make a perfect pair in this salad. By omitting the farro, you can make this dish gluten free. Adaptable for anyone at your Italian Table!
Ingredients
Directions
Boil farro according to package directions.
On a sheet pan, pour 2 tablespoons Colavita Olive Oil, then toss radish and salt while coating with olive oil. Roast for approximately 15 minutes, until radishes become browned on sides.
Meanwhile place grapes and onions in a bowl with mustard seeds. Boil white wine vinegar and sugar in a saucepan. Pour over grapes, onions and mustard seeds. Let sit for about 15 minutes.
Assemble salad. Place farro into a large bowl. Add in roasted radish and any oil that is on roasting pan. Add in grape and onion mixture, along with 4 tablespoons of the pickling liquid. You can add more later if you would like. Add asparagus pieces and toss with arugula.
After salad is tossed drizzle with olive oil, you can add more of the pickling vinegar if you would like to taste.
Do Ahead Tip: You can add in everything up to the arugula. This can be refrigerated for up to a day. Let salad come to room temperature, then toss in arugula before serving.
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Ingredients
Directions
Boil farro according to package directions.
On a sheet pan, pour 2 tablespoons Colavita Olive Oil, then toss radish and salt while coating with olive oil. Roast for approximately 15 minutes, until radishes become browned on sides.
Meanwhile place grapes and onions in a bowl with mustard seeds. Boil white wine vinegar and sugar in a saucepan. Pour over grapes, onions and mustard seeds. Let sit for about 15 minutes.
Assemble salad. Place farro into a large bowl. Add in roasted radish and any oil that is on roasting pan. Add in grape and onion mixture, along with 4 tablespoons of the pickling liquid. You can add more later if you would like. Add asparagus pieces and toss with arugula.
After salad is tossed drizzle with olive oil, you can add more of the pickling vinegar if you would like to taste.
Do Ahead Tip: You can add in everything up to the arugula. This can be refrigerated for up to a day. Let salad come to room temperature, then toss in arugula before serving.