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–+ servings

Farro salad with arugula, radishes, and goat cheese

By Sheela Prakash for The Kitchn
Submitted by Anastasia, Carnegie Hill CSA
This 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.
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Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour
Course Main Course, Salad
Cuisine Mediterranean
Servings 6 as a main course

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)

Instructions
 

Keyword cheesy, grain/rice, lunch, make ahead, root-to-tip, salad, vegetarian