4c.hardy greenssuch as arugula, mature spinach, kale, or chard
sea saltto taste
Mint Salsa Verde
1/2c.packed mintminced, plus extra mint leaves for garnish
1garlic clovesmashed and minced
1/2tspcracked black pepper
Preheat the oven to 450.
Bring 2 cups of water to a boil over high heat. While the water is coming to a boil, measure and rinse the farro until cool water. Once the water boils, add the rinsed farro and 1/2 tsp sea salt. Cover and reduce the heat to medium low. Simmer until the water is absorbed and the farro is tender, 20-25 minutes.
Scrub the radishes under cold water; trim the leaves and root ends, then slice in half. Toss the radishes with melted butter and spread over a baking sheet lined with foil cut-side down. Roast in the oven until the cut-side is browned, the skin side is dimpled, and a knife tip easily pierces the skin, 15-20 minutes (depending on size of radishes).
While the farro and radishes are cooking, prepare the remainder of your salad and the mint salsa verde. Wash, rinse and cut your greens, and dice the cucumber and avocado.
Mince the mint, parsley and garlic. Combine the mint, parsley, olive oil, garlic, lemon juice and salt and pepper and stir.
Once the radishes are roasted, remove from the oven and sprinkle with sea salt.
Compose the salad. Toss the greens with the warm farro, cucumber and salsa verde until incorporated. Top with diced avocado and roasted radishes and sprinkle a few extra mint leaves on top. Serve immediately. Serves 2 as an entree or 4 as a side dish.
Farro Salad with Roasted Radishes and Mint Salsa Verde https://oursaltykitchen.com/farro-salad-roasted-radishes/