Warm Figgy Farro Radicchio Salad

Prep Time 10

Cook Time 30

Servings People

¼ cup + 1 tbsp olive oil
1 leek, dark green part removed, white/light green part thinly sliced
1 tsp kosher salt, divided
1 cup farro*
2 cups water
½ cup chopped dried figs (or other dried fruit)
6 cups thinly sliced radicchio or kale
2 tbsp lemon juice
1 tbsp balsamic vinegar
½ teaspoon black pepper
1 cup crumbled feta or goat cheese
½ cup toasted almonds, chopped
Fresh parsley, chopped (optional)
* Bob’s red mill has the best farro if you can find it. Some farro takes much longer to cook than others depending on how it has been processed, so use your judgment - you can always add more water and/or increase the cook time if needed.
Note: if you’re very hungry and not adding any cooked protein to this salad, then it can serve 2 (maybe 3) people. To bulk it up and increase protein, add some chopped chicken, steak, or sausage on top. For vegetarians, add a couple of boiled eggs, cooked lentils, or beans.

In a medium or large pot, warm 1 tablespoon oil over medium heat. Add the leek and ½ teaspoon salt and cook for about 3 minutes, or until softened, stirring occasionally.
Add the farro and stir it around for a minute or so to toast the grains. Add water, then cover and bring to a boil over high heat, then reduce to low/medium-low to maintain and simmer for 20 minutes (see farro note) or until farro is cooked through. Remove the lid and let it simmer for 5-7 more minutes, or until the water has evaporated (it’s okay if it’s wet, you just don’t want it soupy).
Stir in the figs and let them rest in the warm farro for a minute to hydrate. Stir in the radicchio and/or kale, remaining ½ teaspoon salt, remaining ¼ cup oil, lemon, balsamic, and black pepper and toss to combine.
Serve warm topped with plenty of cheese, nuts, herbs (if using), and some more black pepper.

Substitutions:

To make it gluten free, substitute the farro with 1 cup of quinoa and cook it like you would quinoa (use 1.5 cups of water and simmer, covered, for 15 minutes). You may need to add a bit more lemon, vinegar, and salt - so use your taste buds!
Use 2 medium shallots or ½ yellow onion in place of leeks.
Any dried fruit can be used in place of figs - apricots, cranberries, cherries. You could also just add fresh fruit like chopped apple or pear (I would add this on top of your salad rather than mix it in).

Warm up leftover salad in the microwave until just warm. Top with all the toppings and a squeeze of lemon.
To bulk it up and increase protein, add some chopped chicken, steak, or sausage on top. For vegetarians, add a couple of boiled eggs, cooked lentils, or beans.