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.

The Martha Stewart Show, Episode 7100


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.