TheKitchn.com- Warm Farro Salad with Roasted Vegetables and Fontina - BigOven 196014

TheKitchn.com- Warm Farro Salad with Roasted Vegetables and Fontina

Ready in 1 hour

Top-ranked recipe named "TheKitchn.com- Warm Farro Salad with Roasted Vegetables and Fontina"

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2009_01_15-farro1.jpgThis recipe was inspired by a similar salad at Caffe Falai, a little skinny restaurant downtown in Soho. When we ate it, we knew it was a great healthy, hearty dish that would be perfect for lunch or dinner. We couldn't believe how easy (and, to be honest, better) our at-home version turned out. Oh, and those grape tomatoes? They were grown in Connecticut. Who knew?

The Caffe Falai version had zucchini and eggplant in it, plus slices of melted fontina cheese on top. We don't love eggplant and zucchini is out of season, but we knew roasted carrots, onion, mushrooms, and garlic would work well.


Ingredients

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2 carrots; medium
1 cup grape tomatoes
8 cremini mushrooms; cut into small chunks
4 cloves garlic; peeled and quartered
1 red onion; small, sliced
4 Tbs olive oil; divided
1 tsp kosher salt
1/2 tsp pepper
1/2 head radicchio; cored and sliced into chunks
1 cup farro
3 oz fontina cheese; cut into small cubes
1 small handful chopped parsley
1 Tbs balsamic vinegar

Original recipe makes 3 Servings

Servings  

Preparation

Preheat the oven to 400 degrees.

Combine the carrots, tomatoes, mushrooms, garlic, and onion in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper, and toss to coat. Spread the vegetables on a baking sheet lined with foil or parchment paper, and roast for 15 minutes, stirring once. Add the radicchio to the pan, toss to get it covered in a bit of oil, and cook everything for another 10 minutes.

Meanwhile, rinse and drain the farro. Bring 2 cups of water to boil, season with salt, and add the farro. Cook for 12-15 minutes, until soft but still chewy in the center. Drain.

Combine the cooked farro and vegetables, then add the fontina and parsley. Whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar, seasoning with salt and pepper, and drizzle over the farro mixture.

Credits

Added on Award Medal
Verified by twojocks
Calories Per Serving: 714 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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