FARRO AND FENNEL SALAD WITH BASIL DRESSING

I tasted a dish similar to this at Upland in NYC, but when I went back to have it, it was no longer on the menu.  So, this is my homemade version of it.  It combines salty from the pickled radishes, with a little spicy note from the basil and the sweetness of roasted cauliflower in one fell swoop.  

Time: Under 30 minutes (pickled radishes overnight)
Servings: Two 
​Level: Easy

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INGREDIENTS

• ½ cup Farro, cooked according to directions
• 1 bunch Radishes, trimmed and quartered
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Salt
• 2 cups Water
• 1 head of Cauliflower
• 1 Tablespoon Olive Oil
• 1 bulb of Fennel
• 1 Carrot, in thin slices

 
Basil Dressing

• 1 cup Basil, firmly packed
• 4 Tablespoons Lemon Juice
• 4 Tablespoons Olive Oil
• 1 clove of Garlic, minced
• 1 teaspoon Honey

½ teaspoon Salt​

PREPARATION

1. To quick pickle radishes, place water, salt and vinegar in a bowl with quartered radishes.  Place overnight in fridge.
2. Preheat oven to 400°.  Cut cauliflower into florets, toss generously with salt, pepper and 1 Tablespoon Olive Oil.  Cook for about 10-15 minutes (depends on size of florets).    
3. Thinly slice Fennel.  Set aside. 
4. To make dressing, combine all ingredients in small blend and blend through. 
5. Place cooled Farro, Radishes, roasted Cauliflower, Carrots and Fennel in a bowl. 
6. Toss with 1-2 Tablespoons dressing.   A little bit goes a long way!