Food & Cooking Recipes Ingredients Pasta and Grains Farro Salad with Fennel, Golden Raisins, and Radicchio By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 20 mins Total Time: 50 mins Servings: 6 You can toss the farro with the fennel mixture up to one day ahead; add the mint, radicchio, and fennel fronds just before serving. Ingredients 3 tablespoons fresh lemon juice 1 teaspoon honey 2 tablespoons minced shallot Coarse salt and freshly ground pepper ¼ cup extra-virgin olive oil ⅓ cup golden raisins 1 head fennel, thinly sliced lengthwise, plus ⅓ cup fennel fronds 1 cup farro ½ cup fresh mint leaves, finely chopped ½ head radicchio, cored and coarsely chopped Directions 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. Print