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Tuscan Farro Salad | With Radicchio & Gorgonzola
(0)
25 min
Quick
Gurkerl Küche
Ein toskanischer Klassiker neu interpretiert: Nussiger Dinkelreis (Farro) trifft auf leicht bitteren, scharf angebratenen Radicchio, süße Birnenspalten, cremigen Gorgonzola und knackige Walnüsse. Ein herrlich ausgewogener Herbst-Salat mit feiner Balsamico-Honig-Note.
Ingredients
Preparation method
Preparation & cooking the farro
Rinse the farro (pearled spelt) thoroughly under running water. Cook in plenty of lightly salted water for approx. 20–25 minutes until al dente, then drain, allow steam to evaporate briefly, and let cool to room temperature.
Toast the walnut kernels in a non-stick pan without fat over medium heat for 2–3 minutes until fragrant. Let cool on a plate and chop coarsely.
Sautéing radicchio & pear
Wash the radicchio, shake dry, and cut lengthwise into wedges. Quarter the pear, remove the core, and cut into bite-sized wedges.
Chef's tip
To make the radicchio particularly flavorful and harmonize its bitterness, sear it only briefly over high heat – this allows the natural sugars to caramelize perfectly with the balsamic dressing.
The salad is ideal for office meal prep: simply transport the dressing and arugula separately and mix them in just before eating.
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