Italian Vegetable and Grain Salad with Herbed Vinaigrette
This vibrant Italian-inspired salad combines nutty farro with roasted vegetables, peppery greens, and creamy cannellini beans for a hearty yet refreshing dish that can be a stand-alone meal or side dish. A bright lemon and herb vinaigrette ties everything together, while crumbled goat cheese adds a tangy finish. Colorful, wholesome, and full of texture, it’s a perfect example of rustic Mediterranean cooking.
- Serves
- 4-6
Directions
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Prepare: Preheat the oven to 400°F. In a medium saucepan, bring 3 1/2 cups water and a generous pinch of kosher salt to a boil over high heat. Add the farro, reduce heat to medium-low, and simmer, stirring occasionally, until the grains are tender but still pleasantly chewy, about 35–40 minutes. Add a splash of water if the pan becomes dry. Drain any excess liquid and set aside to cool slightly.
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Roast Vegetables: While the farro cooks, place the carrots, leeks, half the red bell peppers, and crushed red pepper flakes on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and black pepper, and toss to coat evenly. Spread in a single layer and roast for 15-20 minutes, stirring once halfway through, until the carrots are tender and the leeks are lightly caramelized and golden.
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Combine: In a large mixing bowl, combine the arugula, radicchio, cooked farro, roasted vegetables, raw bell peppers, cannellini beans, and cherry tomatoes. Toss gently to mix the ingredients.
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Make vinaigrette: In a small bowl, whisk together the lemon juice, honey, and Dijon mustard until smooth. Add the garlic, shallot, fresh thyme, and chives, then slowly whisk in the remaining 1/4 cup olive oil until the vinaigrette is emulsified and well combined. Taste and adjust with salt and pepper.
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Dress and Finish: Pour the vinaigrette over the salad and toss gently to coat. Season with more salt and freshly ground black pepper to taste.
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Garnish: Transfer the salad to a serving platter or bowls. Top with crumbled goat or feta cheese and a sprinkle of fresh parsley. Serve at room temperature.
From Shawnie's class “Bright Mediterranean Cooking”
