8 ounces (250 gr) farro or spelt
vegetable scraps to cook the farro in (piece of carrot, onion, celery, etc.)
1 small head of radicchio sliced thinly
4 ounces (100gr) toasted walnuts
seeds and juice of one pomegranate
shaved truffle or truffle oil to taste
salt and pepper
2-3 tablespoons (30ml) vinegar
parmesan shaved into ribbons
1/4 -1/3cup(100-150ml) extra virgin olive oil
In plenty of cold water boil farro with your vegetable scraps until al dente (cooked but with a bite) - about 20-35 minutes.
Drain the farro in a colander & remove vegetable scraps. Allow to cool for a few minutes.
In a large seperate bowl combine the farro with radicchio, nuts & pomegranate seeds. Give it a good mix and season with salt & pepper.
For the dressing:
Drizzle over the salad a couple tablesspoons of vinegar followed by three times the amount of extra virigin olive oil. Do it in your minds eye, just remember the 3 to 1 ratio. You can always adjust later.
Give it another good mix.
To finish, give it a good shave of fresh truffles, if not available truffle salt or oil works well too. Top with a few pulls of a potato peeler across a wedge of parmesan.
Allow to sit for at least 20 minutes up to a day - it needs a little time for it to all come together.
Before serving - give it one last good stir, taste & adjust the seasoning - making sure the dressing is balanced (not too vinegary or oily). Serve as an antipasto or side dish.