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Name: Farro Salad with Artichokes and Fennel
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 3 cups semi-pearled farro; Kosher salt; 1/2 cup plus 1 Tbs. extra-virgin olive oil more as needed; 1/3 cup red wine vinegar; 1 tsp. finely grated lemon zest; 1/2 cup chopped black olives; Freshly ground black pepper; 1 cup oil-packed artichoke hearts; 1 cup diced fennel (1/2-inch dice); 1 cup shredded radicchio; 1 cup cooked cannellini beans; 3/4 cup toasted pine nuts; 1/4 cup chopped fresh basil

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INGREDIENTS

3 cups semi-pearled farro
Kosher salt
1/2 cup plus 1 Tbs. extra-virgin olive oil ; more as needed
1/3 cup red wine vinegar
1 tsp. finely grated lemon zest
1/2 cup chopped black olives
Freshly ground black pepper
1 cup oil-packed artichoke hearts
1 cup diced fennel (1/2-inch dice)
1 cup shredded radicchio
1 cup cooked cannellini beans
3/4 cup toasted pine nuts
1/4 cup chopped fresh basil

Servings

INSTRUCTIONS

Rinse the farro under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the farro, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the farro covered, until tender, about 30 to 35 minutes. Drain and rinse the farro with cold water to stop the cooking.

Transfer the farro to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the farro on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the lemon zest and black olives Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled farro in a large serving bowl and toss to break up any clumps. Add the artichokes, fennel, radicchio, cannellini, pine nuts, basil, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper. Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.

NOTES

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Farro Salad with Artichokes and Fennel

3 cups semi-pearled farro
 Kosher salt
1/2 cup plus 1 Tbs. extra-virgin olive oil more as needed
1/3 cup red wine vinegar
1 tsp. finely grated lemon zest
1/2 cup chopped black olives
 Freshly ground black pepper
1 cup oil-packed artichoke hearts
1 cup diced fennel (1/2-inch dice)
1 cup shredded radicchio
1 cup cooked cannellini beans
3/4 cup toasted pine nuts
1/4 cup chopped fresh basil

Rinse the farro under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4  tsp. salt. Add the farro, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the farro covered, until tender, about 30 to 35 minutes. Drain and rinse the farro with cold water to stop the cooking.

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Nutrition

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Serving Size: 1 Serving (94g)
Recipe Makes: 8 Servings

Calories: 372
Calories from Fat: 139 (37%)

Amt Per Serving		% DV

	Total Fat 15.5g	21 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 7.3g
Cholesterol 0mg		0 %
Sodium 93.5mg		3 %
Potassium 135.2mg		4 %
Total Carbohydrate 59.2g		17 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 58.1g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 372

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