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.


  • 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

  • ½ cup extra-virgin olive oil, plus more for drizzling

  • 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

  • ½ small bulb fennel, trimmed and thinly sliced on a mandoline

  • ½ cup coarsely chopped fresh flat-leaf parsley

  • 2 tablespoons coarsely chopped fresh mint


  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.

    Rob Tannenbaum
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