Servings: 8 to 10 as a side
Radicchio, fennel, cannellini beans, pine nuts, and artichoke hearts give this grain salad an Italian accent, and make it hearty enough to be a meatless main dish. It packs well, making it ideal for picnics or weekday lunches.
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An easy, make-ahead dish that's interesting and complex. The only farro I could find was regular, not semi-pearled, so I cooked it for an hour. And the artichoke hearts I used were marinated (though oil-packed are available from Amazon.com). I took this salad to share with classmates in my memoir-writing class, and several people asked for the recipe, but I think a smaller portion of farro would have been better. I'll definitely make this side dish again, next time there's a potluck, but I think I'll use only two cups of farro instead of three. This dish easily serves 20.
This salad was a wonderful addition to an end-of-summer barbecue. The only caveat is that the recipe makes a ton! I was planning for about 15 people, so I increased the recipe by about 1/3, and probably ended up with enough for about 25. Fortunately, it was so good that one guest took a bowlful home to serve at a family gathering, and I brought another container to a potluck meeting the next day.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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