Wednesday, June 18, 2014

faro & radicchio salad



While in Asheville, Tammy made this simplest of salads for us, via her memory of a dish she had while in Italy. It's so tempting to add something to this, but resist; the simplicity is its perfection. A sturdy and nutritious salad that travels well, even up mountains.

1 cup faro
1 smallish head radicchio (4 cups chopped)
 for the dressing-
3 TB lemon juice (juice from one lemon)
1/4 cup good olive oil
1-1 1/2 tsp garlic, minced
3/4 tsp salt
a few grinds of black pepper

Rinse the faro and put in a sauce pan with a pinch of salt and enough water to cover it by at least an inch. Bring to a boil, reduce the heat, cover and cook for 25-30 minutes until the grain is cooked through, but still chewy.
Drain but don't rinse, and let cool a bit before mixing with the chopped radicchio and dressing. You may need a bit more lemon or salt. Gets better as it sits for a bit. I think it's best at room temperature but we had left overs for breakfast right out of the fridge and it was quite good.




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