Farro salad with arugula, radishes, and goat cheese
By Sheela Prakash for The KitchnSubmitted by Anastasia, Carnegie Hill CSAThis hearty salad showcases radishes in both their raw and cooked forms—add some grains, spicy greens, and goat cheese, and you get a terrific lunch that stays crisp in the fridge for up to 5 days. You can substitute radish greens for the arugula to make this totally root-to-tip.
Ingredients
- 2 cups farro
- kosher salt
- 2 small bunches radishes (about 1 lb total), tops removed
- 3 TBS olive oil
- 2 cloves garlic, minced
- freshly ground black pepper
- 2 TBS freshly squeezed lemon juice
- 1 ½ tsp Dijon mustard
- 2 cups lightly packed baby arugula
- 4 oz soft goat cheese, crumbled (about 1 cup)