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Farro Salad with Brussels Sprouts, Radicchio, and Ricotta Salata

Hearty whole grains make this a healthy and filling dish. Feel free to add or substitute in the best produce that's in season in this versatile salad from TV chef Nora Singley.

Farro Salad with Brussels Sprouts, Radicchio, and Ricotta Salata

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, Episode 7100

Ingredients

  • 1 cup farro
  • Coarse salt and freshly ground black pepper
  • Zest of 1 lemon
  • Juice of 1 lemon, plus more for drizzling
  • 1 cup finely grated ricotta salata cheese
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1/3 pound brussels sprouts, thinly sliced on a mandoline
  • 1 head radicchio, cut into 2-inch pieces
  • 1 Bartlett pear, cored and thinly sliced
  • 1 large carrot, peeled, thinly shaved lengthwise into 2-inch pieces
  • 1/2 small bulb fennel, trimmed and thinly sliced on a mandoline
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons coarsely chopped fresh mint

Directions

  1. Place farro in a medium bowl. Add enough water to cover; let soak 20 minutes. Drain. Meanwhile, bring a medium pot of salted water to a boil over high heat; add drained farro and cook until tender, about 20 minutes. Drain and transfer to a large bowl. Add lemon zest and toss to combine; set aside to cool.

  2. In a small bowl, whisk together lemon juice and 1/2 cup ricotta salata. Add olive oil in a slow, steady stream, whisking constantly to emulsify. Season with 3/4 teaspoon salt and pepper. Add brussels sprouts, radicchio, pear, carrot, and fennel to bowl with farro. Add lemon juice mixture and toss to combine. Add parsley, mint, and remaining 1/2 cup ricotta salata. Toss to combine and season with salt and pepper; drizzle with additional olive oil or lemon juice, if desired.

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