Arugula, Radicchio, and Farro Salad

SERVES 4

My friend Ellen has declared me the salad queen of the Northeast. This will come as a surprise to most people who know me as a chef who lives and breathes pastry, but I contain leafy multitudes. I was raised vegetarian and at times strictly vegan, against my dairy- and pork-loving will, I’ll add. But despite the fact that I resented the dietary restrictions as a kid, my culinary roots live deep inside my veins, and when I make a salad, I put all those skills to bear, remembering what it was that could elevate a plant-based dish to a meal, and making sure that there’s no lack of flavor or texture.

DRESSING

• 1 cup raw cashews

• 1⁄2 cup extra-virgin olive oil

• 1⁄4 cup apple cider vinegar, plus more if needed

  My Vermont Table: Recipes for All (Six) Seasons Gesine Bullock-Prado

• 1 teaspoon miso paste (I use Smart Miso’s Light Sweet Miso)

• 1 tablespoon pure maple syrup, plus more if needed

• 4 dashes of Maggi Seasoning

• Salt

• 1⁄4 to 1⁄2 cup water

SALAD

• 1 cup uncooked farro

• One 15-ounce can great northern beans (I use Eden Organic), drained

• Salt

• 2 heads radicchio, quartered and leaves separated

• 2 cups arugula

• 1 large black radish (or any large radish), thinly sliced

• 1 pint heirloom cherry tomatoes, halved

• 1⁄2 cup pickled red onions (see below)

MAKE THE DRESSING

Combine all the dressing ingredients, except the salt and water, in a blender, a small bowl, or immersion blender cup. Using blender or immersion blender, process until smooth. Add the water, a tablespoon at a time, until the mixture reaches a pourable consistency. Season to taste with salt, maple syrup, and vinegar as needed.

MAKE THE SALAD

Cook the farro until just tender, per the package instructions, While the farro is still warm, place in a serving bowl along with the beans. Season with salt, add half of the dressing, and toss to coat. Allow to come to room temperature and then refrigerate until ready to serve. Just before serving, arrange the radicchio, arugula, radish slices, and tomatoes on a serving platter and dis- tribute the farro mixture. Add more dressing, thinning with water as needed, to ensure the ingredients are all sufficiently coated. Top with pickled red onions.

PICKLED RED ONIONS

• 2 large red onions, thinly sliced

• 1 teaspoon red pepper flakes

• 1 teaspoon mustard seeds

• 2 cups water

• 3⁄4 cup pure maple syrup

• 1 cup white wine vinegar

MAKE THE RED PICKLED ONIONS

Put the sliced red onions, red pepper flakes, and mustard seeds into a sterilized 16-ounce canning jar. Combine the water, maple syrup, and vinegar in a saucepan and bring to a healthy simmer over medium-high heat for 1 minute. Pour the hot pickling liquid over the red onions to submerge them and seal the jar. Store in the refrigerator for up to 2 weeks. 

Excerpted from MY VERMONT TABLE: Recipes for all (Six) Seasons by Gesine Bullock-Prado Copyright © 2023. Used with permission of the publisher, Countryman Press. All rights reserved.

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