0 (0)

Categories: Quick and Easy, Salads

Mediterranean radicchio and farro salad

Mediterranean radicchio and farro salad
Ricardo DeAratanha / Los Angeles Times

One of my family's favorite dishes -- the only one my just-graduating grown-up daughter has mentioned making in her own kitchen -- is a rice, corn and bean salad, improvised one summer a few years ago because I had some ... Read more

Total time: 40 minutes | Serves 6
Note: From Donna Deane. Farro is an Italian wheat that dates back to Roman times.
  • 8 cups water
  • 1 teaspoon salt
  • 1 1/2 cups farro
  • 2 heads radicchio
  • 5 tablespoons olive oil, divided
  • 6 flat anchovies
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon capers
  • 1/2 cup thinly sliced prosciutto (about 2 ounces)
  • Chopped parsley

Step 1Boil the water in a 3-quart saucepan. Add the salt and stir in the farro. Return to a boil, then reduce the heat and simmer over medium-low heat until the farro is tender, about 30 minutes. Drain.

Step 2While the farro is cooking, grill the radicchio. Cut each head of radicchio into 6 wedges. Brush the wedges with 3 tablespoons olive oil. Grill over medium high heat on a cast-iron grill pan or outdoor grill until the radicchio is charred and tender, 10 to 12 minutes.

Step 3Remove the radicchio from the grill and let it cool enough to handle. Remove the core from the radicchio wedges. Discard the core; cut the remaining radicchio into 1 1/2-inch pieces. Add to the farro and toss.

Step 4Using a mortar and pestle, grind the anchovies to a paste. Add the garlic and crush it with the anchovy. Add the balsamic vinegar, lemon juice, and remaining 2 tablespoons olive oil and mix.

Step 5Pour the dressing over the farro and toss. Stir in the capers and prosciutto.

Step 6Spoon into a serving bowl and sprinkle with chopped parsley.

Each serving:
320 calories; 10 grams protein; 43 grams carbohydrates; 0 fiber; 14 grams fat; 2 grams saturated fat; 12 mg. cholesterol; 381 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Quick and Easy
BLD's fresh vegetable salad
Tuscan chicken stew
Lentil and barley stew
Big-eye tuna tartare