Best Farro Salad With Brussels Sprouts Radicchio And Ricotta Salata Recipes

FARRO SALAD WITH ASPARAGUS, TOMATOES AND RICOTTA SALATA

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Spread the farro out onto a rimmed baking sheet and toast in the oven until it smells nutty, about 7 minutes. Add the toasted farro to the boiling water and cook until al dente, 15 to 20 minutes. Drain and toss with the raisins, lemon zest and juice in a large serving bowl.
• Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt on a rimmed baking sheet and roast for 2 minutes.
• Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Remove the asparagus from the oven and add the tomatoes to the baking sheet. Return to the oven and roast until the tomatoes begin to blister, about 3 minutes more.
• Toss the roasted asparagus and tomatoes with the farro along with the parsley. Top with the ricotta salata and serve.

BRUSSELS SPROUTS, WALNUT, AND RICOTTA SALATA SALAD

Steps:

• 1. Toss the Brussels sprouts, walnuts, olive oil, and lemon juice together in a large bowl and season with salt and pepper.
• 2. Shave or crumble the ricotta salata over top; toss and serve.

BRUSSELS SPROUTS, WALNUT AND RICOTTA SALATA SALAD

Steps:

• Toss the Brussels sprouts, walnuts, olive oil and lemon juice together in a large bowl and season with salt and pepper.
• Shave or crumble the ricotta salata over the top; toss and serve.

FARRO SALAD WITH ROASTED RUTABAGA, RICOTTA SALATA AND HAZELNUTS

Steps:

• Preheat oven to 400 degrees. Toss rutabaga with 2 tablespoons oil, the maple syrup, 1/2 teaspoon salt and black pepper to taste. Spread out on a baking sheet and roast, stirring once or twice, until rutabaga is very tender and browned, 30 to 40 minutes.
• Meanwhile, bring a large pot of salted water to a boil and add farro. Cook until tender, checking often. This can take from 20 minutes to an hour, depending upon type of farro used. Add more water if necessary.
• In a large bowl, whisk together the shallot, vinegar, garlic and 1/4 teaspoon salt. Whisk in 3 tablespoons olive oil and some pepper.
• Drain farro well and add to bowl along with rutabaga, tossing everything well. Let cool slightly (it can still be warm but not hot), then mix in the cheese and hazelnuts. Taste and add more salt, pepper and olive oil if necessary.
• In another bowl, drizzle watercress or arugula with a little oil and vinegar and toss well. Serve farro on a bed of watercress.

FARRO SALAD

Steps:

• In a large, heavy-bottomed pot, combine the farro, carrot, onion, garlic, guindilla or ancho pepper, bay leaf, kosher salt and 4 cups of water. Cover, place over high heat and bring to a boil. Reduce heat to low, and simmer until the grain is soft and cooked through, 20 to 25 minutes. Drain well, and discard the carrot, onion, garlic, peppers and bay leaf.
• Mix cheese, butter and radicchio into the farro. Season with salt and pepper to taste, and serve warm.