Radicchio with Blood Orange and Farro

Bitter, citrusy and satisfyingly chewy

Radicchio has a pronounced bitterness that softens and mellows when the leaves briefly meet a hot grill pan. The outside picks up dark stripes and a lightly charred edge, while the core retains some firmness. Cut the head into wedges and leave a little of the core attached to hold the leaves together. A regular frying pan works too; make sure it’s very hot and don’t crowd the wedges, or they’ll steam rather than brown.

Blood oranges are mainly available during the winter months. Their juicy segments bring sweetness and a hint of acidity to balance the radicchio. The color varies from fruit to fruit, ranging from orange to deep ruby red. Can’t find blood oranges? Use regular oranges and, if the dressing needs a little more brightness, add a small splash of extra lemon juice. Cut away the peel and white pith generously for tender, easy-to-eat segments.

Farro gives the salad enough bite to make it a light meal. Farro perlato, or pearled farro, usually cooks faster than whole-grain farro, so follow the package instructions and taste it toward the end of the cooking time. The grains should be cooked but not mushy. Let them steam-dry for a moment after draining. If you don’t have farro, cooked spelt makes a good substitute. The flavor and cooking time may vary, so prepare it according to the package instructions.

Anchovies mash into the olive oil with a fork, adding a savory, deep flavor without making the salad taste strongly of fish. Lemon juice keeps everything fresh and brings the bitter leaves and sweet fruit together. Taste before adding salt: the anchovies are already salty, and the farro’s cooking water contains salt too. Toasted hazelnuts complete the contrast with a dry, crunchy bite. Chop them roughly so they don’t get lost among the grains.

Serve the salad warm or at room temperature, perhaps with some extra bread on the side. Toss the dressing with the farro and radicchio just before serving, so the orange segments stay distinct and the hazelnuts remain crunchy. Store leftovers covered in the refrigerator and eat within two days; if possible, keep the hazelnuts separate and sprinkle them on at the last moment.