1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
1/3 cup red wine vinegar
1 tsp. finely grated lemon zest
1/2 cup chopped black olives
Freshly ground black pepper
1 cup oil-packed artichoke hearts
1 cup diced fennel (1/2-inch dice)
1 cup shredded radicchio
1 cup cooked cannellini beans
3/4 cup toasted pine nuts
1/4 cup chopped fresh basil
- Rinse the farro under cold water and drain.
- Bring 7 cups of water to a boil in a 4-quart pot over high heat.
- Add 3/4 tsp. salt. Add the farro, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the farro covered, until tender, about 30 to 35 minutes.
- Drain and rinse the farro with cold water to stop the cooking.
- Transfer the farro to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the farro on the baking sheet and cool completely at room temperature or in the refrigerator.
- Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil.
- Whisk in the lemon zest and black olives Taste and season with salt, pepper, and additional vinegar or olive oil as needed.
- Put the cooked and cooled farro in a large serving bowl and toss to break up any clumps.
- Add the artichokes, fennel, radicchio, cannellini, pine nuts, basil, and 1/2 cup vinaigrette and toss.
- Taste and season as needed with more vinaigrette, salt, and pepper.
- Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.
Calories (kcal): 390; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 2.5; Protein (g): 11; Monounsaturated Fat (g): 12; Carbohydrates (g): 45; Polyunsaturated Fat (g): 5; Sodium (mg): 380; Cholesterol (mg): 0; Fiber (g): 8;