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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A definite keeper though, as others have noted, the amount of farro called for makes a massive amount. I halved it, which I thought made a better proportion of farro to the other ingredients. Used three bulbs of fennel, which I caramelized in a pan, just because I love caramelized fennel, and I grilled the radicchio. Preserved lemons are a nice addition. Highly recommend Seggiano marinated artichokes if you can get your hands on some. They aren’t cheap but really good, grilled and then preserved in olive oil.
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.
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