FARRO AND ROASTED CARROT SALAD WITH WHIPPED FETA
Serves 2 as a Vegetarian Main or 4 as a side dish
*From the Six Seasons cookbook by Joshua McFadden Ingredients
- 1 1⁄2 cups whole-milk ricotta
- Kosher salt and freshly ground black pepper
- 1⁄4 cup Extra-virgin olive oil, plus more as needed
- 1⁄2 pound carrots, trimmed, peeled, and cut into chunks
- 1⁄4 teaspoon dried chile flakes
- Kosher salt and freshly ground black pepper
- 2 cups cooked farro
- 4 oz dried apricots (preferably Turkish) roughly chopped
- 3 tablespoons white wine vinegar
- 1⁄2 cup lightly packed flat-leaf parsley leaves
- 1⁄2 large red onion, thinly sliced
- 1⁄2 cup pistachios
- 1⁄2 cup crumbled feta cheese or chèvre
Prep
- Make whipped ricotta: Put ricotta in a food processor with about 1⁄2 teaspoon kosher salt and a 1⁄4 teaspoon(ish) freshly ground pepper. With motor running, add olive oil in a thin stream. Pause and scrape down sides if needed.
- Heat oven to 375 degrees.
- Toss carrots with a small glug of olive oil, the chile flakes, 1 teaspoon kosher salt and a few twists of black pepper.
- Spread out evenly on baking sheet and roast until tender and lightly browned, about 15 minutes.
- Let cool slightly.
- Pile roasted carrots, farro, and apricots in a bowl.
- Season with the vinegar and toss.
- Taste and add more salt as needed.
- Add the parsley, onion and pistachios and toss.
- Taste again and adjust with more salt, chile flake, or vinegar as needed.
- Finish by tossing with 1⁄4 cup olive oil.
- Spread whipped ricotta onto a platter.
- Distribute the salad on top and dress with crumbled feta.
- Finish with a drizzle of olive oil and serve.