Fennel and Farro Salad

fennel-farro-salad
Photo by Danny Kim
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 210 calories
    • Fat 8 g (sat 1g)
    • Cholesterol 0 mg
    • Sodium 316 mg
    • Protein 6 g
    • Carbohydrate 31 g
    • Sugar 2 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 37 mg

Cook the farro according to the package directions. Meanwhile, whisk together the oil, lemon juice, mustard, caraway seeds, 1 teaspoon salt, and ¼ teaspoon pepper in a bowl. Add the radishes, beets, and fennel. Let sit, stirring occasionally, until the vegetables are slightly softened, 10 to 15 minutes. Add the chives and cooked farro and toss to combine. 

Ingredients

  1. Check 1½ cups farro
  2. Check ¼ cup olive oil
  3. Check 3 tablespoons fresh lemon juice
  4. Check 1 tablespoon Dijon mustard
  5. Check Kosher salt and black pepper
  6. Check 6 radishes, sliced
  7. Check 2 small yellow beets, shaved
  8. Check 1 small head fennel, sliced
  9. Check 3 tablespoons fresh chives, chopped

Directions

  1. Cook the farro according to the package directions. Meanwhile, whisk together the oil, lemon juice, mustard, caraway seeds, 1 teaspoon salt, and ¼ teaspoon pepper in a bowl. Add the radishes, beets, and fennel. Let sit, stirring occasionally, until the vegetables are slightly softened, 10 to 15 minutes. Add the chives and cooked farro and toss to combine. 

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