Radish, Cucumber and White Bean Farro Salad
This colorful grain salad gains punchy acidity from pepperoncini and lightly pickled vegetables. While the nutty farro is cooking, the soaking begins: Scallions, radishes, cucumber, parsley and white beans are tossed in a sherry-Dijon dressing spiked with a spoonful of pepperoncini pickling liquid. The beans add a creamy texture to the dish in lieu of cheese, though a crumbled feta or torn mozzarella would work nicely. Swap these ingredients as the season changes, adding corn kernels or snap peas, or play with the herbs, mixing in cilantro or mint, too.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- Salt and freshly cracked black pepper
- 1cup farro
- 2tablespoons sherry or red wine vinegar
- 1tablespoon Dijon mustard
- 4to 6 jarred pepperoncini, thinly sliced (about 3 tablespoons), plus 1 tablespoon pickling liquid
- ¼cup olive oil, plus more for drizzling
- 2scallions, light green and white parts thinly sliced
- 4to 6 medium radishes, trimmed and thinly sliced
- 1large cucumber, halved lengthwise and thinly sliced
- 1(15-ounce) can white beans, rinsed
- ¼cup 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. Cook until tender, about 30 minutes.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.