Radicchio & Faro Salad

Ingredients:

  • 1 head of Radicchio

  • 1/2 cup of parsley torn

  • 4 cups of brussel sprouts chopped in half

  • 3 tablespoon of olive oil

  • 1 cup of dried Faro

  • 1 1/3 cup of vegetable broth

Champagne Vinaigrette:

  • 1/2 cup olive oil

  • 1/4 cup Champagne Vinegar

  • 2 tsp Dijon mustard

  • 3 tsp. honey

Directions:

  1. Coat brussel sprouts with olive oil and bake at 400 degrees for 20 minutes

  2. Put fro and vegetable broth in a medium size sauce pan and bring to a boil. Once at a boil, lower heat and cook for 10 to 15 minutes

  3. Chop Radicchio and add to a medium size bowl. Add faro, brussel sprouts and parsley.

  4. Mix olive oil, champagne vinegar, Dijon mustard and honey.

  5. Add the vinaigrette to salad and toss.

  6. Enjoy!

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Roasted Fennel and Carrots

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Green Gumbo with Tuscan Kale