Rainbow Farro Salad

1. 1

   Cook farro in a pot of boiling salted water according to package instructions (cooking time will vary depending on the particular variety of farro, ours took about 20 minutes). Drain well and set aside to cool.

2. 2

   Attach the KitchenAid(R) Food Processor Attachment to the power hub of the KitchenAid(R) Stand Mixer. With the julienne blade in place, stack carrots in the feed tube horizontally (feeding them this way instead of standing up vertically will result in longer, finer julienne pieces). Turn the Stand Mixer to medium speed and press down to slice.

3. 3

   Swap out to the slicing blade and set the thickness to somewhere in the middle. Press wedges of radicchio down through the feed tube to coarsely shred.

4. 4

   Decrease the slicing thickness to the smallest possible. Run the cucumbers and radishes through the Food Processor Attachment to slice into thin slices.

5. 5

   To prepare dressing, whisk together orange juice, zest, shallot, maple syrup, mustard, and lemon juice. Slowly drizzle in olive oil, whisking until dressing is smooth and emulsified. Season to taste with salt and pepper.

6. 6

   Toss farro with approximately 2-3 tablespoons of dressing until evenly coated. Toss the greens with another 2-3 tablespoons of dressing.

7. 7

   To assemble, arrange a bed of dressed greens on a serving dish or in individual salad plates or bowls. Top with farro, followed by vegetables. Drizzle with the remaining dressing, as desired. Top with a sprinkle of feta cheese and serve at room temperature.

No additional tips available.