Whole grain salad, with seasonal vegetable is always a winner.
The more a diet is rich in whole foods, grains rich in nourishment, the more it is healthy.
Ancient grains are the core of the Mediterranean diet. Farro is one of the oldest cereal, a hero of the Italian tables and, now, available everywhere. Wholegrains are the best choice but, often a lack of time leads many to avoid these foods because they require a long soak (about 6–8 hours).
Hulled farro (or barley) is, of course, the healthiest choice.
When you short on time, choose a good-quality (possible, organic) pearled or semi-pearled grain. They do not need to soak. This recipe is prepared with the semipearled farro to meet the needs of those who do not have time, but I encourage you to try hulled farro or other unprocessed cereals.
Caramelized hazelnuts are the twist in this delicious salad that can be a main dish, perfect for a brunch.
300 g (11 oz) semi-pearled farro (or hulled barley)
1 head of radicchio
Extra virgin olive oil, to taste
Pinch of sea salt
White pepper, to taste
1 tbsp apple cider vinegar
80 g (3 oz) toasted chopped hazelnuts
1 tbsp raw coconut sugar
- Cook the Farro in boiling salted water, according to the directions on the packaging.
- Wash and clean the radicchio, fennel and cut them into strips.
- Put the vegetables in a bowl. Add the olive oil, salt, pepper and apple cider vinegar. Toss to combine.
- In a frying pan over medium heat, caramelize the hazelnuts with the coconut sugar.
- Drain the farro and serve with the vegetables and caramelized hazelnuts.