Fine Cooking Magazine - November/December 2020

Servings: 4 to 6

The fresh summer flavors in this salad are accentuated with the nuttiness of the grain and the bitterness of the radicchio.

Ingredients

1 cup farro
1/4 cup extra-virgin olive oil
5 large ears corn, kernels removed from the cobs (about 3-1/2 cups)
2 Tbs. red-wine vinegar; more to taste
1 tsp. chopped fresh thyme leaves
1 small clove garlic, mashed to a paste with a pinch of salt
Kosher salt and freshly ground black pepper
1/4 cup chopped sun-dried tomatoes
1 small head radicchio, finely shredded (about 1-1/2 cups)
1/4 cup thinly sliced fresh basil, plus small leaves for garnish

Calories (kcal) : 290
Fat Calories (kcal): 90
Fat (g): 11
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 7
Cholesterol (mg): 0
Sodium (mg): 240
Carbohydrates (g): 45
Fiber (g): 6
Sugar (g): 5
Protein (g): 8

Preparation

Cook the farro according to package directions. Set aside to cool completely.
Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are bright yellow and crisp, about 5 minutes. Transfer to a large bowl to cool.
In a small bowl, whisk the vinegar, thyme, garlic, 1 tsp. salt, and 1/4 tsp. pepper. Add the remaining 3 Tbs. oil, whisking until thickened. Season to taste with salt and pepper. Add the cooled farro to the corn along with the tomatoes and radicchio. Toss with the dressing and basil, and season to taste with salt, pepper, and more vinegar, if you like. Garnish with the basil leaves, and serve at room temperature.

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IN THIS RECIPE
Farro
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Sweet Corn
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Radicchio
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Shishito Peppers

Reviews

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Reviews (6 reviews)

Johanna8 | 06/21/2019
Very tasty. The bitter radicchio is a perfect compliment to the sweet corn. The farro brings a nice bite to the dish.
ReginaWTeske | 05/04/2019
Awesome corn salad flavor recipe.
SherryRSeder | 03/22/2019
Really tasty corn salad recipe.

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What We're Cooking Now

Name: Corn and Farro Salad
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 1 cup farro; 1/4 cup extra-virgin olive oil; 5 large ears corn, kernels removed from the cobs (about 3-1/2 cups); 2 Tbs. red-wine vinegar; more to taste; 1 tsp. chopped fresh thyme leaves; 1 small clove garlic, mashed to a paste with a pinch of salt; Kosher salt and freshly ground black pepper; 1/4 cup chopped sun-dried tomatoes; 1 small head radicchio, finely shredded (about 1-1/2 cups); 1/4 cup thinly sliced fresh basil, plus small leaves for garnish