Warm Farro Salad With Roasted Vegetables & Fontina |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Recipe was inspired by a similar salad at Caffe Falai, NYC. Ingredients:
2 medium carrots, peeled and cut into small chunks |
1 cup grape tomatoes |
6 -8 cremini mushrooms, cut into small chunks |
4 garlic cloves, peeled and quartered |
1 small red onion, sliced |
4 tablespoons olive oil, divided |
1 teaspoon kosher salt |
1/2 teaspoon pepper |
1/2 of a small head radicchio, cored and sliced into chunks |
1 cup whole farro |
2 -3 ounces fontina cheese, cut into small cubes |
1 small handful of chopped parsley |
1 tablespoon balsamic vinegar |
Directions:
1. Preheat the oven to 400 degrees.
2. Combine the carrots, tomatoes, mushrooms, garlic, and onion in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper, and toss to coat. Spread the vegetables on a baking sheet lined with foil or parchment paper, and roast for 15 minutes, stirring once. Add the radicchio to the pan, toss to get it covered in a bit of oil, and cook everything for another 10 minutes.
3. Meanwhile, rinse and drain the farro. Bring 2 cups of water to boil, season with salt, and add the farro. Cook for 12-15 minutes, until soft but still chewy in the center. Drain.
4. Combine the cooked farro and vegetables, then add the fontina and parsley. Whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar, seasoning with salt and pepper, and drizzle over the farro mixture.
|
|