Farro and Mixed Chicories Salad
Fontina contrasts beautifully against nutty farro and bitter chicories in this hearty salad. Dress it just before serving to ensure the chicories retain their texture.
Ingredients
- 1 1/4 cup farro
- 4 cups chopped mixed chicories (try radicchio, treviso, and escarole)
- 3 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1 1/3 cups coarsely grated fontina
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook farro according to package directions. Drain well and cool.
- Combine all ingredients in a large salad bowl and toss well. Serve immediately.
Photographed by Lauren Volo
Molly Shuster
Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.
