Roasted Vegetable, Fontina and Farro Salad
I’m back after a long hiatus. This past week I’ve been dealing with a flooded home and really haven’t cooked beyond simple salads, but this week I’m catching up. Yesterday I finally used some farro I bought when we were in San Francisco last fall…thank goodness grains last for a long time. I used a recipe I found on The Kitchn for a warm farro salad with roasted vegetables and one of my favorite cheeses, fontina. It’s dressed with a simple balsamic vinaigrette and is really good. You could customize the vegetables any way you want…substitute zucchini, eggplant or red pepper for any of the vegetables. I used radicchio like the recipe called for, and it was very bitter in the salad- I’m wondering if the head I bought was a little old. If you don’t like bitter things, you might want to swap out another vegetable for the radicchio.
Also, you’re probably wondering where you can find farro…to be honest, I haven’t found it in Atlanta. I suspect they have it at Rainbow, or another natural foods store. You could substitute wheat berries, but seek out the farro for a change. And if you find it, buy the semi-pearled because it will cook in half the time. This recipe serves 4 as a side dish, or 2-3 as a main dish. It would go great with grilled salmon or chicken for a complete meal.
1 c farro, cooked according to package directions and drained
2 medium carrots, peeled and cut into chunks the size of dice (or eggplant or zucchini)
1 c grape tomatoes
1/2 red bell pepper, seeded and cut into cubes
8 cremini mushrooms (baby portobellos), quartered
4 cloves garlic, peeled and cut into quarters
1 red onion, sliced
3 T olive oil, divided
salt and pepper to taste
1 small head radicchio, cored and cut into chunks (or substitute another vegetable from suggestions above)
2-3 ounces fontina cheese, cut into small cubes
Handful of fresh parsley, chopped
1 T balsamic vinegar
Preheat oven to 400 degrees. Combine carrots, tomatoes, red pepper, mushrooms, garlic and onion in a medium bowl and toss with 1 T olive oil, and season with salt and pepper. Spread vegetables on a baking sheet and roast for 15 minutes. Add the radicchio to the pan, stir to combine and roast for another 10 minutes. Remove from oven and set aside.
Meanwhile, cook the farro according to package directions. Drain and set aside.
Combine the cooked farro, vegetables, fontina and parsley. Whisk together 2 T olive oil, balsamic vinegar and salt and pepper to taste, and drizzle of the farro mixture. Toss to combine and serve warm or at room temperature.