FARRO SALAD WITH FENNEL, GOLDEN RAISINS, AND RADICCHIO

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Farro Salad with Fennel, Golden Raisins, and Radicchio image

You can toss the farro with the fennel mixture up to one day ahead; add the mint, radicchio, and fennel fronds just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 50m

Number Of Ingredients 10

3 tablespoons fresh lemon juice
1 teaspoon honey
2 tablespoons minced shallot
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1/3 cup golden raisins
1 head fennel, thinly sliced lengthwise, plus 1/3 cup fennel fronds
1 cup farro
1/2 cup fresh mint leaves, finely chopped
1/2 head radicchio, cored and coarsely chopped

Steps:

  • In a bowl, whisk together lemon juice, honey, shallot, 1/2 teaspoon salt, 1/4 teaspoon pepper, and oil. Add raisins and sliced fennel; toss to coat.
  • In a medium saucepan, cover farro with 4 inches water and bring to a boil; season with salt. Reduce heat and simmer until tender, 12 to 15 minutes. Drain and let cool completely.
  • Add farro to bowl with mint, radicchio, and fennel fronds. Season with additional salt, if desired. Serve.

Nutrition Facts : Calories 269 g, Fat 10 g, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 121 g

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