Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 14 2019
Farro Salad with Arugula, Radishes and Goat Cheese
2 cups farro
Kosher salt
2 small bunches radishes (about 1 pound total), tops removed
3 tablespoons olive oil
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons Dijon mustard
2 cups lightly packed baby arugula
4 ounces soft goat cheese, crumbled (about 1 cup)
Rinse and drain the farro. Place it in a medium saucepan and add 6 cups of water and a generous pinch of salt. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender but still has a slight chew in the center, about 30 minutes.
Meanwhile, cut the radishes. Quarter half of the radishes, then cut the remaining radishes into thin rounds; set both aside. When the farro is ready, drain and transfer to a large bowl; set aside.
Heat the oil in a medium skillet over medium heat until shimmering. Add the quartered radishes and garlic, season with salt and pepper, and sauté until the radishes just begin to brown and are tender but still crisp, 4 to 5 minutes.
Remove from the heat and whisk in the lemon juice and mustard. Pour the mixture over the farro and toss to combine. Add the arugula and radish rounds. Toss to combine and season with salt and pepper as needed.
Let sit 20 minutes, tossing occasionally, to cool and let the flavors combine. Fold in the goat cheese and serve warm or at room temperature.