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Farro Salad with Brussels Sprouts, Radicchio, and Ricotta Salata
MARTHA STEWART14Ingredients
60Minutes
570Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup farro
- ground black pepper
- coarse salt
- 1 lemon
- 1 lemon (plus more for drizzling)
- 1 cup cheese (finely grated ricotta salata)
- 1/2 cup extra virgin olive oil (plus more for drizzling)
- 1/3 lb. Brussels sprouts (thinly sliced on a mandoline)
- 1 head radicchio (cut into 2-inch pieces)
- 1 Bartlett Pear (cored and thinly sliced)
- 1 carrot (large, peeled, thinly shaved lengthwise into 2-inch pieces)
- 1/2 bulb fennel (trimmed and thinly sliced on a mandoline)
- 1/2 cup fresh flat leaf parsley (coarsely chopped)
- 2 Tbsp. chopped fresh mint (coarsely)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium410mg17% |
| Potassium730mg21% |
| Protein15g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber11g44% |
| Sugars2g |
| Vitamin A80% |
| Vitamin C150% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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