Farro Salad with Artichokes and Fennel
Radicchio, fennel, cannellini beans, pine nuts, and artichoke hearts give this Farro Salad with Artichokes and Fennel an Italian accent.
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Cooking tools:
- Microplane
- Pepper mill
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Foil-lined rimmed baking sheet
- Aluminum foil
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Serving bowl
- Wooden spoon
- Oven
- Spatula
Ingredients
- 3 cups semi-pearled farro
- Kosher salt
- 1/2 cup plus 1 Tbsp. Colavita Extra-Virgin Olive Oil, more as needed
- 1/3 cup Colavita Aged Red Wine Vinegar
- 1 tsp. finely grated lemon zest
- 1/2 cup chopped black olives
- Freshly ground black pepper
- 1 cup Colavita Artichoke Hearts in EVOO
- 1 cup diced fennel (1/2-inch dice)
- 1 cup shredded radicchio
- 1 cup cooked cannellini beans
- 3/4 cup toasted pine nuts
- 1/4 cup chopped fresh basil
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