Radish, Cucumber and White Bean Farro Salad
(Amando Rafael for The New York Times. Food Stylist: Cydi Raffus McDowell)
If you are tired of the same old summer salad, give this one a try. I especially love the fact that a single serving yields 15 grams of protein. As a vegetarian, I am always looking for easy ways to incorporate protein into my meals and this salad does the job!
(Source: By Yasmin Fahr of The New York Times Recipes)
Yields 4 servings
⭐️⭐️⭐️⭐️
Ingredients:
Salt and freshly cracked black pepper
1 cup farro
2 tablespoons sherry or red wine vinegar
1 tablespoon Dijon mustard
4 to 6 jarred pepperoncini, thinly sliced (about 3 tablespoons), plus 1 tablespoon pickling liquid
¼ cup olive oil, plus more for drizzling
2 scallions, light green and white parts thinly sliced
4 to 6 medium radishes, trimmed and thinly sliced
1 large cucumber, halved lengthwise and thinly sliced
1(15-ounce) can white beans, rinsed
¼ cup flat-leaf parsley leaves and tender stems, gently chopped or torn
Instructions:
Step 1
Bring a large pot of salted water to a boil. Add the farro and adjust the heat to maintain a gentle boil and follow package instructions.
Step 2
Meanwhile, in a large serving bowl, whisk together the vinegar, mustard, pepperoncini pickling liquid, oil and a few grinds of pepper until smooth. Add the pepperoncini slices, scallions, radishes, cucumber, beans and most of the parsley. Season the dressing with salt, and toss to coat. Set aside, stirring occasionally, until the farro is ready.
Step 3
Drain the farro, and drizzle with olive oil, tossing in the colander to cool slightly. Transfer to the serving bowl and mix to combine. Taste and season with more salt or oil, if needed, and garnish with the remaining parsley.
Rating System
⭐️⭐️⭐️⭐️⭐️ Vegetarian with no or minimal processed ingredients.
⭐️⭐️⭐️⭐️ Vegetarian with some processed ingredients
⭐️⭐️⭐️ Meat or Seafood with no or minimal processed ingredients
⭐️⭐️ Meat or Seafood with processed ingredients
⭐️ Dessert