The ancient grain, farro, is as complex as it is rich in flavor and nutrients. Its natural nutty flavor is a great addition to soup for texture, or in this case, the main feature of a fresh spring salad with roasted radish.
Roasted Radishes and Farro with Mint Lime Vinaigrette Recipe
10 oz of quick-cooking farro
1 lb radishes, roots, and leaves trimmed
2 tbsp red onions, finely diced
Ingredients for Vinaigrette
2 tbsp red wine vinegar
6 tbsp olive oil
¾ tsp finely minced garlic
3 ½ tsp finely minced mint
3 tsp honey
1 small lime, juice
Salt and pepper to taste
- Preheat the oven to 400 degrees. After trimming off the leaves and roots, cut the radishes in half, leaving a few of the smaller ones whole. Rub with some olive oil and season with salt.
- Place the cut radishes cut side down and roast for 12-15 minutes or longer if you prefer softer roasted radishes.
- Boil the quick-cooking farro for 10 minutes and drain in a colander.
- To make the vinaigrette, add the olive oil to the vinegar, beating rapidly with a small whisk or fork. Then add the remaining ingredients and stir together.
- Pour the vinaigrette over the cooked farro and mix it together. Then add the finely chopped red onion, pomegranate seeds, and crumbled feta and gently toss together.
- Plate by arranging the roasted radishes around a mound of the farro mixture and serve immediately.
Recipe by Veda Sankaran / Photography by Dave Bryce
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