This hearty grain salad is a celebration of spring radishes and all their flavors, textures, and forms. First, grab the most colorful bunch of radishes you can get your hands on; the array of pinks, purples, and reds will make you smile. Half of the radishes are quickly sautéed to bring out their natural sweetness, while the other half are left raw and thinly sliced to showcase their sharp crunch. Both join forces with chewy whole-grain farro, spicy arugula, and soft and creamy goat cheese before being tossed with a lemony mustard and garlic vinaigrette that ties everything together.
You're already seeing how good this is going to be for lunch all week, aren't you?
A Salad Built to Last
Salads that last a while in the fridge require a hearty base. For grains salads, chewy farro is a top contender; it stays nice and al dente for days. Both the sautéed and raw radishes maintain their crisp bite, which means the salad will be as good on day five as it was on day one.
You can make it last even longer by leaving the arugula out and adding it when you pack your lunch for the day, but you'd be surprised how well that green can hold up even when dressed.
More radish ideas: Yes, You Can Cook Radishes! Here Are 5 Tasty Ways
After a long and blustery winter, the first signs of spring produce can feel like an oasis at the grocery store and farmers market. This week we're sharing the produce-packed recipes you'll need to celebrate the debut of asparagus, radishes, and tender young carrots.
Radish and Goat Cheese Farro Salad Bowl
Serves 6 as a main course
small bunches radishes (about 1 pound total), tops removed
Freshly ground black pepper
freshly squeezed lemon juice
1 1/2 teaspoons
lightly packed baby arugula
soft goat cheese, crumbled (about 1 cup)
Rinse and drain the farro. Place it in a medium saucepan and add 6 cups of water and a generous pinch of salt. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender but still has a slight chew in the center, about 30 minutes.
Meanwhile, cut the radishes. Quarter half of the radishes, then cut the remaining radishes into thin rounds; set both aside. When the farro is ready, drain and transfer to a large bowl; set aside.
Heat the oil in a medium skillet over medium heat until shimmering. Add the quartered radishes and garlic, season with salt and pepper, and sauté until the radishes just begin to brown and are tender but still crisp, 4 to 5 minutes.
Remove from the heat and whisk in the lemon juice and mustard. Pour the mixture over the farro and toss to combine. Add the arugula and radish rounds. Toss to combine and season with salt and pepper as needed.
Let sit 20 minutes, tossing occasionally, to cool and let the flavors combine. Fold in the goat cheese and serve warm or at room temperature.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.