Farro Salad

Name: Farro Salad
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 2 cups dried farro, rinsed well; 1 carrot, peeled and cut into large pieces; 1 onion, peeled and quartered; 4 cloves garlic, peeled; 2 dried guindilla peppers or 1 dried ancho pepper; 1 bay leaf; 1 tablespoon kosher salt; 1/2 cup fontina cheese, cut into 1/2-inch dice; 1 tablespoon butter; 1 head radicchio, cut into bite-size pieces; Salt; pepper

Recipe from Seamus Mullen

Adapted by Jeff Gordinier

Updated Oct. 17, 2023

Farro Salad — Tony Cenicola/The New York Times

Total Time: 45 minutes
Cook Time: 20 to 25 minutes
Rating: 4(60)
Comments: Read comments

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Ingredients

Yield:4 servings

2cups dried farro, rinsed well
1carrot, peeled and cut into large pieces
1onion, peeled and quartered
4cloves garlic, peeled
2dried guindilla peppers or 1 dried ancho pepper
1bay leaf
1tablespoon kosher salt
½cup fontina cheese, cut into ½-inch dice
1tablespoon butter
1head radicchio, cut into bite-size pieces
Salt
pepper

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Mix cheese, butter and radicchio into the farro. Season with salt and pepper to taste, and serve warm.