Toss farro with a radish mixture, peas, pancetta, arugula, and more to make this salad. 

Recipe by Coastal Living

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Jennifer Davick; Styling: Linda Hirst

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 3 cups water to a boil in a large saucepan. Stir in farro and 1 teaspoon salt; cover and simmer 15 minutes or until just tender, stirring occasionally. Drain; transfer farro to a large bowl.

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  • Heat a large skillet over medium-high heat; add pancetta. Cook about 3 minutes or until browned. Remove pancetta from pan with a slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in pan; discard remaining drippings. Return pan to medium-high heat. Add radishes; sauté 3 to 4 minutes or until crisp-tender.

  • Remove pan from heat. Stir in lemon juice, oil, and honey. Pour radish mixture over farro; toss to coat. Add half of reserved pancetta, peas, arugula, mint, pepper, and remaining 1/4 teaspoon salt; toss gently to combine. Top evenly with remaining pancetta.