"Farro Salad with radicchio, mint, parsley, and champagne vinaigrette.
RECIPE:
4 servings
1 small head of radicchio, individual leaves removed and washed, cut into thin ribbons
1/2 sweet onion, cut into thin rounds
1 cup dried farro, cooked according to instructions
2 tablespoon champagne vinegar
6 tablespoons extra virgin olive oil + 2 tablespoons for wilting the radicchio
1 tablespoon mint, cut into a fine chiffonade
1 tablespoon italian flat leaf parsley, finely chopped
1 meyer lemon
sea salt
freshly ground black pepper
In a small bowl, whisk together the champagne vinegar and 6 tablespoons olive oil. Season with sea salt and black pepper. Set aside.
In a large sauté pan, heat 2 tablespoons of olive oil and add the sliced onion. Cook until soft and translucent, about 3 minutes. Add the radicchio and cook for another 5 minutes or until slightly wilted. Remove from the heat and pour into a large mixing bowl. Add the cooked farro, mint, and parsley. Pour the vinaigrette over the farro and toss to coat. Squeeze the juice from the meyer lemon over the mixture. Season with salt and pepper to taste. Enjoy!"
RECIPE:
4 servings
1 small head of radicchio, individual leaves removed and washed, cut into thin ribbons
1/2 sweet onion, cut into thin rounds
1 cup dried farro, cooked according to instructions
2 tablespoon champagne vinegar
6 tablespoons extra virgin olive oil + 2 tablespoons for wilting the radicchio
1 tablespoon mint, cut into a fine chiffonade
1 tablespoon italian flat leaf parsley, finely chopped
1 meyer lemon
sea salt
freshly ground black pepper
In a small bowl, whisk together the champagne vinegar and 6 tablespoons olive oil. Season with sea salt and black pepper. Set aside.
In a large sauté pan, heat 2 tablespoons of olive oil and add the sliced onion. Cook until soft and translucent, about 3 minutes. Add the radicchio and cook for another 5 minutes or until slightly wilted. Remove from the heat and pour into a large mixing bowl. Add the cooked farro, mint, and parsley. Pour the vinaigrette over the farro and toss to coat. Squeeze the juice from the meyer lemon over the mixture. Season with salt and pepper to taste. Enjoy!"