Farro Tricolore with Balsamic-Fig Dressing from The Picnic

Deputy Editor Miranda Crowell, a serious grain-bowl devotee, took on Farro Tricolore with Balsamic-Fig Dressing—and fell for this highly customizable recipe.

Why this recipe? I’m a grain-bowl junkie (blame Pinterest). And I couldn’t resist the combination of sweet figs and mozzarella with virtuous greens and grains.

What was it like to make it? This recipe is just my speed: All the ingredients were easy to find (“emmer farro,” by the way, is available in any respectable bulk foods aisle). It requires no special knife skills; it only dirtied a few dishes; and I could prep everything while the farro cooked, with time to spare. I even learned something–though it may be 101 level-stuff to more experienced cooks: Soaking radicchio in ice water mellows its bitterness.

How did it turn out? The combination of flavors (earthy-sweet-cheesy) and textures (soft-chewy-crunchy) was great, but the radicchio, even after soaking, took over the show.

Will I make it again? Yes, and in fact I did. The second time I made it, I doubled the figs (four seemed like a sad turnout) and cut the radicchio even thinner and soaked it longer, and the balance was just right. The best part about the dish: After you make it once, you almost don’t need the recipe—it’s easy to improvise to your liking.

Would I bring it to a picnic? Yes, but only if I were certain that The Picnic‘s more gluttonous Lemon Lavender Creme Pots—you’ll see them in an upcoming post—would also be there for dessert.

FARRO TRICOLORE with BALSAMIC-FIG DRESSING from The Picnic

“Sweet figs, crunchy walnuts, and creamy mozzarella make for a tremendously satisfying whole-grain salad, which features emmer farro, an heirloom variety of wheat berries.”

3/4 cup emmer farroFine sea salt2 sprigs fresh thyme plus 1/2 teaspoon chopped fresh thyme1/2 small head radicchio, cored and cut crossways into 1/2-inch-thick strips4 dried Mission figs, finely chopped1 garlic clove, minced3 tablespoons extra-virgin olive oil2 tablespoons balsamic vinegar1 teaspoon honey1/4 teaspoon freshly ground pepper3/4 cup chopped walnuts, toasted4 cups baby arugula leaves6 ounces ciliegine (cherry-size) mozzarella balls, halved

Put the farro in a medium saucepan with 3 cups water, 1/2 teaspoon salt, and the 2 thyme sprigs. Bring to a simmer over high heat. Reduce the heat to maintain a low simmer and cook, partially covered, until the faro is tender but still quite chewy, 45 minutes to 1 hour. Drain, rinse under cold water until cool, then drain again. Discard the thyme.
Meanwhile, soak the radicchio in a large bowl of ice-cold water for 45 minutes to 1 hour to remove some of the bitterness and make it crisp. Drain and dry it well.
Put the figs and garlic in a small bowl and pour in 1/4 cup steaming-hot tap water to barely cover. Set aside until cooled, about 15 minutes.
Whisk together the oil, vinegar, honey, 1 teaspoon salt, the chopped thyme, and pepper in a medium bowl. Add the fig mixture and stir to combine.
Combine the farro and the dressing in a large bowl. Add the radicchio and walnuts and mix it all together. Toss in the arugula and mozzarella just before the picnic.