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Mediterranean radicchio and farro salad

Time 40 minutes
Yields Serves 6
Mediterranean radicchio and farro salad
(Ricardo DeAratanha / Los Angeles Times)
1

Boil the water in a 3-quart saucepan. Add the salt and stir in the farro. Return to a boil, then reduce the heat and simmer over medium-low heat until the farro is tender, about 30 minutes. Drain.

2

While the farro is cooking, grill the radicchio. Cut each head of radicchio into 6 wedges. Brush the wedges with 3 tablespoons olive oil. Grill over medium high heat on a cast-iron grill pan or outdoor grill until the radicchio is charred and tender, 10 to 12 minutes.

3

Remove the radicchio from the grill and let it cool enough to handle. Remove the core from the radicchio wedges. Discard the core; cut the remaining radicchio into 1 1/2-inch pieces. Add to the farro and toss.

4

Using a mortar and pestle, grind the anchovies to a paste. Add the garlic and crush it with the anchovy. Add the balsamic vinegar, lemon juice, and remaining 2 tablespoons olive oil and mix.

5

Pour the dressing over the farro and toss. Stir in the capers and prosciutto.

6

Spoon into a serving bowl and sprinkle with chopped parsley.

From Donna Deane. Farro is an Italian wheat that dates back to Roman times.

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