Roasted Radicchio and Cannellini Bean Farro Salad with Anchovy Dressing

Name: Roasted Radicchio and Cannellini Bean Farro Salad with Anchovy Dressing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup (200 g) pearled farro; 1 medium head (about 1 lb) (450 g) radicchio head, cored and cut into 2-inch (5 cm) wedges; 1½ cans (15 oz / 425 g each) (750 ml) canned cannellini beans, drained and rinsed; ½ medium (100 g) red onion, thinly sliced; 3 tablespoons (45 ml) extra-virgin olive oil; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; 3 fillets (15 g) anchovy fillets packed in oil, finely chopped or mashed; 1 large clove (8 g) garlic clove, minced; 2 tablespoons (30 ml) red wine vinegar; ⅓ cup (80 ml) extra-virgin olive oil; ½ teaspoon (3 g) Dijon mustard; 1 teaspoon (5 ml) fresh lemon juice; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped; ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated or shaved (optional)

From the MyKitchenBank Kitchen

A hearty Italian-inspired grain salad that balances nutty farro, creamy cannellini beans, and caramelized roasted radicchio with a pungent anchovy vinaigrette. The bitter edge of the radicchio mellows when roasted, creating sweet, jammy edges that contrast beautifully with the umami-rich dressing. Serve warm or at room temperature for a satisfying lunch or vegetable-forward side dish.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

1 cup (200 g) pearled farro
1 medium head (about 1 lb) (450 g) radicchio head, cored and cut into 2-inch (5 cm) wedges
1½ cans (15 oz / 425 g each) (750 ml) canned cannellini beans, drained and rinsed
½ medium (100 g) red onion, thinly sliced
3 tablespoons (45 ml) extra-virgin olive oil
½ teaspoon (3 g) kosher salt
¼ teaspoon (1.3 ml) freshly ground black pepper
3 fillets (15 g) anchovy fillets packed in oil, finely chopped or mashed
1 large clove (8 g) garlic clove, minced
2 tablespoons (30 ml) red wine vinegar
⅓ cup (80 ml) extra-virgin olive oil
½ teaspoon (3 g) Dijon mustard
1 teaspoon (5 ml) fresh lemon juice
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped
½ cup (50 g) Parmigiano-Reggiano cheese, finely grated or shaved (optional)

Equipment (6)

2 large rimmed sheet pans (18×13 inches / 45×33 cm) or 1 very large one
Medium pot with lid (2–3 quart / 2–3 liter capacity)
Small bowl
Whisk
Cutting board and sharp knife
Measuring cups and spoons

Steps

Before you start

Preheat your oven to 425°F (220°C) at least 15 minutes before roasting
Cook the farro ahead of time if not using a quick-cooking variety (or plan an extra 20–30 minutes of cooking time)
Use good-quality jarred or canned cannellini beans, drained and rinsed, or cook dried beans the day before

1
Cook the farro
- In a medium pot, bring 3 cups (720 ml) of salted water to a boil.
- Add the farro and reduce heat to a gentle simmer.
- Cover and cook for 25–30 minutes, until the grains are tender but still have a slight bite and most of the liquid is absorbed.
- If using quick-cooking farro, reduce time to 15 minutes.
- Drain any excess liquid and spread on a plate to cool slightly.
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Ready when: Grains are tender with a slight firmness in the center, most water absorbed
Tip: Don't overcook the farro or it will become mushy; pearled farro should retain a nutty bite.
2
Prepare radicchio and onion
- While the farro cooks, trim the radicchio head and remove any damaged outer leaves.
- Cut it lengthwise through the core into 2-inch (5 cm) thick wedges so they hold together when roasted.
- Thinly slice the red onion into half-moons.
- In a small bowl, combine the sliced red onion with 1 tablespoon of red wine vinegar and a small pinch of salt; let it sit for at least 5 minutes to soften and slightly pickle the onion.
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Tip: Pickling the onion in vinegar mellows its harshness and adds acidity to the final salad.
3
Roast the radicchioOven 425°F / 220°C
- Preheat the oven to 425°F (220°C).
- Toss the radicchio wedges with 3 tablespoons (45 ml) of olive oil, 0.5 teaspoon (3 g) of kosher salt, and 0.25 teaspoon of black pepper.
- Spread them cut-side down on a large rimmed sheet pan in a single layer.
- Roast for 20–25 minutes, stirring halfway through, until the cut sides are deeply browned and caramelized and the leaves are tender.
- The outer leaves may char slightly—this is desirable.
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Ready when: Cut sides are deep brown and caramelized, leaves are tender when pierced with a knife
Tip: Place radicchio cut-side down first to develop color; don't crowd the pan or it will steam instead of roast.
4
Make the anchovy dressing
- In a small bowl, combine the 3 finely chopped anchovy fillets and minced garlic clove.
- Whisk in the remaining 1 tablespoon (15 ml) of red wine vinegar and the 0.5 teaspoon (3 g) of Dijon mustard.
- Let sit for 1 minute to let the garlic and anchovy flavors bloom.
- Slowly whisk in 0.33 cup (80 ml) of olive oil until fully emulsified.
- Stir in the 1 teaspoon (5 ml) of fresh lemon juice.
- Taste and adjust salt and pepper; remember the anchovies are already salty.
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Ready when: Dressing is emulsified and smooth, no streaks of oil visible
Tip: Chop the anchovies finely or mash them so they dissolve into the dressing rather than remaining as chunks.
5
Assemble the salad
- Roughly chop the cooled roasted radicchio into bite-sized pieces, discarding any excessively charred outer leaves.
- In a large bowl, combine the cooked farro, chopped roasted radicchio, drained and rinsed cannellini beans, and the pickled red onion (drain excess liquid if desired).
- Drizzle the anchovy dressing over the salad and toss gently but thoroughly to coat all components.
- Scatter the roughly chopped fresh parsley on top.
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Ready when: All components are evenly coated with dressing, parsley is visible throughout
Tip: If the salad seems dry, add an extra drizzle of olive oil or a splash of red wine vinegar just before serving.
6
Serve and finish
- Divide the salad among bowls or plates.
- If desired, top each serving with a small handful of finely grated or shaved Parmigiano-Reggiano cheese and a light crack of freshly ground black pepper.
- Serve warm or at room temperature within 1 hour for the best texture.
- If making ahead, store the components separately and dress just before serving.
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Tip: The salad holds together best when served soon after assembly; if sitting longer than an hour, the farro can absorb the dressing and become dry.

Good to know

Tips

Roasting radicchio transforms its aggressive bitterness into sweet, jammy caramel notes; don't skip this step even if serving the salad cold later.
The anchovy in the dressing dissolves completely if finely minced or mashed, creating a deeply savory base without a fishy taste—trust the process.
Taste the dressed salad carefully for salt; the anchovies, pickled onion, and beans all contribute saltiness, so you likely won't need extra.
This salad is hearty enough to serve as a vegetarian main course when paired with crusty bread; it also makes an excellent side for roasted fish or chicken.

Make ahead

You can cook the farro and roast the radicchio up to 2 days ahead; store them separately in airtight containers in the refrigerator. Prepare the anchovy dressing up to 1 day ahead. Pickle the onion and drain just before assembly. Assemble the salad no more than 1 hour before serving for the best texture; if made further ahead, store components separately and dress just before eating.

Storage & reheating

Undressed salad components keep in separate airtight containers in the refrigerator for up to 3 days. The dressed salad will keep refrigerated for up to 1 day, though the farro will soften slightly and absorb more dressing. The anchovy dressing keeps in a jar in the refrigerator for up to 1 week; shake well before use. To reheat, gently warm the salad in a large skillet over medium heat with a splash of water or extra olive oil, about 3–5 minutes, stirring occasionally.

Substitutions

pearled farro → Barley (pearl barley) or spelt berries, cooked the same way. Both grains have similar nutty flavor and chewy texture; barley may cook slightly faster at 20–25 minutes.
anchovy fillets packed in oil → 1 teaspoon of miso paste (red or white) mixed with 1 teaspoon of soy sauce. Provides umami depth without fish; whisk it into the dressing with the vinegar.
canned cannellini beans → Chickpeas or cooked dried beans (borlotti or cranberry beans). Chickpeas add more texture; borlotti beans are more earthy and suit the bitter greens equally well.
fresh flat-leaf parsley → Fresh mint or a mix of mint and parsley. Mint adds brightness; use about half the amount (2 tablespoons / 8 g) to avoid overpowering the other flavors.