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- Makes 8 cups filling
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These lettuce cups make a fun handheld appetizer or light meal. Roasting the radishes helps to mellow their peppery flavor. Chewy farro brings meaty substance, walnuts add a satisfying crunch, and a drizzle of creamy tahini dressing brings it all together.
By Shelli McConnell,
Ingredients
- 1½ lb. radishes, trimmed and quartered
- 1 medium sweet onion, cut into thin wedges
- 2 Tbsp. apple cider vinegar
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1¼ cups dry farro
- ¼ cup lemon juice
- 3 Tbsp. tahini
- 1 small clove garlic
- 8 baby romaine leaves
- 1 Tbsp. chopped toasted walnuts
- Lemon wedges (optional)
Instructions
- Preheat oven to 425°F. Place radishes and onion on a 15×10-inch baking pan. Drizzle with vinegar; toss to coat. Season with salt and pepper. Roast vegetables 30 to 35 minutes or until tender and lightly browned, stirring once.
- Meanwhile, in a medium saucepan combine 3 cups water and the farro. Bring to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until farro is tender. Drain if necessary.
- Meanwhile, for tahini sauce, in a blender combine lemon juice, tahini, garlic, and ½ cup water. Cover and blend until smooth. Season with salt and pepper.
- In a large bowl combine radish mixture, cooked farro, and tahini sauce; toss to coat. Serve in baby romaine leaves and top with walnuts. If desired, serve with lemon wedges.
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Comments (1)
(5 from 1 vote)This is a household favorite. Nice light bite on hot days. We cook the radishes and onions on the grill to keep the heat out of the house.