Farro with Grilled Endive
- 1/2 cup balsamic vinegar
- 1 cup farro (whole grain spelt or spelt berries), rinsed
- 1 cup cooked white beans
- 1/3 cup raw almonds, toasted and chopped
- 1/3 cup dried currants
- 5-3 ounces arugula, chopped
- 1-2 belgian endives, trimmed of outer leaves and cut in half lengthwise
- 1 head radicchio, trimmed of outer leaves and cut into quarters
- 1 tbsp grapeseed oil
- salt and pepper
- juice of 1 orange (about 1/2 cup-worth)
- splash of apple cider vinegar
- 1/2 shallot, minced
- 1 tbsp maple syrup
- salt and pepper
- 1/2 cup grapeseed oil (or olive, sunflower etc)
- Place the balsamic vinegar in a small saucepan over medium heat. Simmer until vinegar is reduced by half and it coats the back of a spoon, about 15 minutes. Once adequately reduced, remove from the heat, scrape into a separate container and place in the fridge to set up.
- Place farro in a medium saucepan with 2.5 cups of water over medium high heat. Bring to a boil and simmer for 40 minutes or until slightly tender but still chewy. Drain, rinse with cold water and dump into a large bowl. Set aside.
- To the cooked farro, add the white beans, chopped almonds, currants, chopped arugula, salt and pepper. Set aside.
- Make the dressing: whisk together the orange juice, apple cider vinegar, shallots, maple syrup, salt and pepper. Slowly drizzle in the oil while quickly whisking the mixture. Taste for seasoning. Pour over farro and bean mixture and toss to combine.
- Heat a grill to medium high. Brush the endive and radicchio pieces with the grapeseed oil. Season with salt and pepper. Place the endives on the grill on their cut sides. Grill for 2-3 minutes or until you see some charring/browning of the leaves. Flip them over and repeat cooking process. Remove from the grill when charred a bit on all sides and slightly tender to the touch.
- Place dressed farro and bean mixture in a serving plate. Arrange grilled endive pieces on top. Drizzle balsamic reduction over the whole thing and serve.
Grilling brings out that strong flavor in the endives, kind of bringing it into love or hate territory. Also, I like to slightly under cook the farro to retain some of the chewiness and deep brown color. If you like your grains softer, cook about 10 minutes longer than I’ve specified.