Warm Radish & Farro Salad with Anchovy Butter & Roasted Almonds
- 1 bunch red radishes with greens
- 2 tbsp butter 28 grams
- 2 oil-packed anchovy fillets
- 1/2 cup cooked farro
- handful roasted almonds
- lemon wedge or juice
Separate radishes from greens and coarsely chop then rinse greens. Slice radishes lengthwise in 1/8-inch(ish) slices. Set aside.
Over medium heat, melt butter. Add anchovies and stir with a wooden spoon until fillets are mostly disintegrated. Add sliced radishes and stir to coat with butter/anchovy mixture. Add radish greens and toss until greens are wilted. Add cooked farro, and stir to combine (or until farro is warm, if it's starting from cold).
Transfer to bowl, squeeze lemon juice over, and top with roasted almonds.
This'll come together very quickly if you already have the farro cooked and the almonds roasted. I like to keep a prepped batch of each on hand (hello, Sunday meal prep) so I can toss them into dishes throughout the week (or, in the case of the almonds, to snack on all.the.time). A cup of dry farro yields enough cooked to make three or four of these salads, or this plus a dinner serving for two, etc. Buying pre-roasted almonds is a-okay, too.
Oh -- and if you're worried about the anchovies, you might be in for a wonderful surprise. They lend depth and richness to a dish, without being fishy, similarly to what fish sauce does for many Asian dishes. But if you really don't want to, just skip them, but add (a lot) of salt to the radishes and greens after you toss them in the skillet.