This is a wonderful fall salad where the ricotta adds a creamy richness to a grainy salad. Adapted from Six Seasons.

Ingredients

For the salad

• 1/2 lb carrots (or a mix of other similar root vegetables, like parsnips or radishes), peeled and cut into small chunks
• 1/4 t chili flakes
• 1 c farro
• 4 oz dried apricots, roughly chopped
• 3 T white wine vinegar
• 1/2 c parsley leaves, roughly chopped
• 1/2 large red onion, thinly sliced (or, substitute with the pickled onion from this recipe)
• 1/2 c roasted pistachios
• 1/2 c crumbled feta
• olive oil
• salt and pepper

For the whipped ricotta

• 1.5 c whipped whole milk ricotta (note: using whole milk ricotta will vastly improve the texture of the end result)
• 1/2 c extra virgin olive oil
• 1/2 t salt

Instructions

1. Preheat oven to 375F.
2. Cook the farro as written on the package, or as follows:
   1. Combine farro with 4 cups of water and bring to a boil.
   2. Reduce to a simmer and cook farro for 15-30 minutes, until it is tender but still chewy.
   3. Drain, and if using cold, rinsed with water and toss with a bit of oil to prevent it from sticking together.
3. As the farro is cooking, toss the carrots with a few glugs of olive oil, chili flakes, 1 t salt, and some black pepper.
4. Spread carrots evenly over a baking sheet and roast until tender and lightly browned, ~20 minutes. When done, let cool slightly.
5. Make the whipped ricotta:
   1. Put the ricotta, salt, and pepper in a food processor.
   2. Run the food processor and gradually add the olive oil, pausing the scrape the sides if necessary.
   3. Process the mixture until it is creamy and thick. You should be able to taste the olive oil when it’s done.
6. Combine roasted carrots, farro, and apricots into a large bowl.
7. Toss carrot-farro mixture with vinegar, parsley, onion, pistachios, and season with salt to taste.
8. Finish grain by tossing with 1/4 c olive oil.
9. To serve, spread a smear of whipped ricotta on a plate, then distribute salad on top of ricotta and top with feta.