Lemony Farro Radicchio Salad With Almonds

Serves 2 to 4

1 cup farro
½ cup raw whole almonds
1 medium head radicchio (about 12 ounces)
¼ cup extra-virgin olive oil, plus more for brushing
¼ cup fresh lemon juice
¼ cup grated ricotta salata
Kosher salt
Freshly ground pepper


  1. Preheat the oven or toaster oven to 350°F/175°C.
  2. In a small saucepan, combine the farro with 3 cups of water and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the farro is tender, 20 to 25 minutes. Drain and shake out any excess water.
  3. Spread the almonds out on a baking sheet and toast until fragrant, about 5 minutes. Let cool, then coarsely chop.
  4. Quarter the radicchio lengthwise into wedges. Brush with olive oil and season with salt.
  5. Preheat a grill or grill pan over high heat. Add the wedges with one of the cut sides down and cook until charred, about 2 minutes. Turn the wedges so the other cut side is down and cook until charred, another 2 minutes. Transfer to a cutting board and slice the radicchio crosswise.
  6. In a large bowl, whisk together the lemon juice, olive oil and ricotta salata. Add the farro, radicchio and most of the almonds, then toss to combine. Season with salt and pepper. Serve, garnished with the remaining almonds.

Reprinted from Great Tastes. Copyright © 2017 by Danielle Kosann and Laura Kosann. Photographs copyright © 2017 by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

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