Cooking Fresh Winter 2019
Athena Calderone is the voice and curator behind EyeSwoon, an online lifestyle destination for food, entertaining, fashion and interior design. In her debut cookbook, Cook Beautiful, Calderone shares ...
Ingredients
SERVINGS: 4 Serving(s)
- 1 large sweet potato, unpeeled and sliced into ½-inch-thick rounds, large rounds halved
- 1 red onion, cut into ½-inch wedges
- 4 tablespoons extra-virgin olive oil, divided, plus more as needed for serving
- Salt and freshly cracked pepper
- ¾ cup dried farro
- 2 tablespoons red wine vinegar
- 3 radishes, thinly sliced on a mandoline
- 1 small handful fresh dill, roughly chopped
- 2 tablespoons salted pistachios, roasted and roughly chopped
- 2-3 ounces goat cheese, broken into bite-size pieces
- ½ lemon, juiced
- Pinch smoked paprika, for serving
- Flaky sea salt, for serving
Preparation
1. Preheat oven to 425°F.
2. Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.
3. Cook the farro according to the package directions. Drain.
4. In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt and pepper. Add the sweet potato, onion, radish, dill, pistachios and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt and pepper. If the dish seems a little dry, drizzle it with extra oil.
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