Go Back
–+ servings

Anything Goes Salad

CheesyColdCrunchyGarlicGastro-PubHeartySavorySoups & SaladsVegetableVegetarian
Time :1 hour 15 minutes
Yield :6 servings
Print
Share :

Recipe Background

When Caesar salad isn't delighting and you're craving something more inviting, this salad shows: anything goes! Anything Goes Salad might seem freewheeling, but all of its delicious components come together to make something even tastier than the sum of its parts: the nutty, hearty farro and peppery arugula provide the perfect base for tender, golden roasted carrots, and leaks with crisp red peppers for bites that are simultaneously bright and mellow, sweet and savory. With a sprinkle of creamy, tangy goat cheese atop the sweet and herbaceous dressing, you'll feel as free as the name proclaims. Anything Goes Salad will certainly liberate you from boring salads from this point on!
When Caesar salad isn't delighting and you're craving something more inviting, this salad shows: anything goes! Anything Goes Salad might seem freewheeling, but all of its delicious components come together to make something even tastier than the sum of its parts: the nutty, hearty farro and peppery arugula provide the perfect base for tender, golden roasted carrots, and leaks with crisp red peppers for bites that are simultaneously bright and mellow, sweet and savory. With a sprinkle of creamy, tangy goat cheese atop the sweet and herbaceous dressing, you'll feel as free as the name proclaims. Anything Goes Salad will certainly liberate you from boring salads from this point on!

Ingredients

For the vegetables:

  • 3 1/2 cups water plus more as needed
  • kosher salt to taste
  • 1/2 cup farro rinsed
  • 2 large carrots cut into 1/2-inch-thick sticks
  • 2 large leeks washed thoroughly and sliced 1/4-inch thick
  • 1 tablespoon extra-virgin olive oil
  • freshly ground black pepper to taste
  • red pepper flakes to taste
  • 1 (15-ounce) can of cannellini beans rinsed and drained
  • 1 red bell pepper chopped
  • 1 cup cherry tomatoes halved
  • 1/2 head radicchio thinly sliced

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • juice of 1 lemon
  • 1 1/2 teaspoons honey
  • 1 clove of garlic minced
  • 2 tablespoons freshly chopped parsley
  • 2 teaspoons fresh thyme leaves
  • kosher salt to taste
  • freshly ground black pepper to taste

For the salad:

  • 3 cups arugula
  • 1/2 cup goat cheese crumbled

Directions

  • Preheat the oven to 400 degrees F.
  • In a medium saucepan over high heat, bring the water to a boil.
  • Lightly salt the water.
  • Add the farro to the boiling water and reduce the heat to a simmer.
  • Let the farro simmer until tender, about 40 minutes. Add more water if needed.
  • Place the carrots and the leeks on a baking sheet.
  • Toss the carrots and leeks with 1 tablespoon of olive oil and season with salt, pepper, and red pepper flakes.
  • Bake until the carrots are tender and the leeks are dark golden, about 30 minutes.
  • In a large bowl, toss the farro, roasted carrots, roasted leeks, beans, bell pepper, cherry tomatoes, and radicchio.
  • In a small bowl, combine the remaining olive oil, lemon juice, honey, garlic, parsley, thyme, salt, and pepper.
  • Pour the dressing over the farro mixture, tossing to combine.
  • Add the arugula and the goat cheese, tossing to combine.
  • Serve.
×