Chicories, like radicchio, are pleasantly bitter winter lettuces that can withstand high heat cooking. Even after grilling they will lend a nice crunch to this heart healthy salad of grains. Recipe by Jess Graham.
- 7 tablespoons Cobram Estate® Extra Virgin Olive Oil
- 1 medium yellow onion, diced
- 6 garlic cloves, peeled and lightly crushed
- 2 teaspoon kosher salt
- 2 cups of pearled farro
- 4 cups of water or vegetable stock
- 2 bay leaves
- 2 teaspoons chopped fresh thyme
- 2 heads of radicchio, castelfranco, or prefered chicory, trimmed and cut into quarters
- 3 meyer lemons, or regular lemons, zested and juiced
- Begin by prepping your radicchio for the grill. Heat your grill to medium/high heat. Carefully cut the heads into quarters and remove any less desireable outer leaves. Place radicchio into a large bowl and toss with one tablespoon of olive oil and a pinch of kosher salt. Grill radicchio evenly on all sides; don’t be afraid of achieving some solid caramelization, radicchio is hearty and can withstand some grilling. Set grilled radicchio aside to cool, then cut into bite size pieces.
- To cook the farro, begin by sweating the onions and garlic in three tablespoons of olive oil. Add the farro and stir to coat and lightly toast the grains. Add water, salt, bay leaf and thyme and bring to a simmer. Cover and continue to cook on low for 20-25 minutes, or until the farro is tender.
- Once the farro is cooked, strain out any excess water and transfer farro to a large mixing bowl. Discard bay leaves and garlic cloves. Stir in remaining three tablespoons of olive oil, grilled radicchio, lemon zest and juice. Season with salt to taste and serve warm or chilled.