My F&W
quick save (...)
Warm Farro Salad with Braised Radishes
© Stephanie Foley

Warm Farro Salad with Braised Radishes

  • SERVINGS: 4 to 5
  • FAST
  1. 1 cup farro
  2. 2 tablespoons extra-virgin olive oil
  3. 3 ounces thinly sliced pancetta
  4. 8 radishes, sliced 1/4 inch thick
  5. 1/4 cup raspberry vinegar
  6. 1 tablespoon honey
  7. Salt and freshly ground pepper
  8. 1 tablespoon fresh lemon juice
  9. 1 cup diced celery hearts, plus 1/2 cup celery leaves
  10. 1/4 cup crumbled goat cheese (2 ounces)
  1. Bring a large saucepan of salted water to a boil. Add the farro and boil over moderately high heat until tender, about 25 minutes. Drain and cool under running water. Shake well; transfer to a large bowl.
  2. Meanwhile, in a nonstick skillet, heat the oil. Add the pancetta and cook over moderate heat, turning once and pressing to flatten, until crispy, 6 minutes; transfer to a plate, leaving the fat in the skillet. Add the radishes, vinegar and honey to the skillet, season with salt and pepper and simmer over low heat until the radishes are crisp-tender and glazed, 10 minutes. Stir in the lemon juice.
  3. Scrape the radishes and dressing into the farro. Add the celery hearts, celery leaves and goat cheese. Crumble the pancetta into the bowl and toss. Season with salt and pepper and serve.

Suggested Pairing

Vibrant rosé.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.