This mouthwatering grain salad pays respect to the oft-overlooked culinary potential of turnips. The turnips are delicately caramelized, and then softened through the steam of the wilted greens layered on top. Combined with wholesome farro, a splash of sharp vinegar, and the vibrant burst of parsley, this becomes a standout plant-based side dish.

By toasting the farro in the oven before simmering, you get to deepen its natural, nutty flavor. This seemingly simple initial step layers an extra depth of flavor onto the complete salad.

If turnip greens aren't at hand, or are insufficient, they can be supplemented or replaced with any array of other leafy greens.

The following recipe retains its original yield, with automatic adjustment in ingredient volume. Please note that cooking times and sequences are unchanged.

To serve 20, you'll need 2 pounds farro (4 1/2 cups), 2 bay leaves, 12 cups water, Kosher salt, 2 1/2 pounds turnips (peeled, cut into 1/2-inch dices), 3 pounds turnip greens, mustard greens or Swiss chard (stem discarded and leaves chopped), 3/4 cup extra-virgin olive oil (divided), 2 tablespoons chopped thyme, freshly ground black pepper, 1/4 cup red wine vinegar, and 1 cup chopped flat-leaf parsley.

Start by preheating the oven to 375°F. Spread the farro in a roasting pan and toast it for 15 minutes, shaking the pan from time to time, until it releases a fragrant aroma.

In a large pot, combine the farro, bay leaves, and 12 cups of water, then bring to a boil. Simmer the farro on medium-low heat until they're al dente, roughly 25 minutes, and remember to season the water with salt around 10 minutes before the farro is done. Let it cool, drain, discard the bay leaves, and transfer the farro to a large serving bowl.

Next, toss the turnips with 1/2 cup of the olive oil and thyme in the same roasting pan. Cook them over medium heat on two burners, stirring occasionally, until browned and nearly tender (about 10 minutes). Add the chopped greens, season with salt and pepper, and cook, tossing intermittently, until just wilted (around 5 minutes). Cover the pan with foil and cook until the greens are tender (another 5 minutes), then stir in the vinegar and parsley.

Finally, fold the turnips and wilted greens into the farro. Add the remaining 1/4 cup of olive oil and season with salt and pepper before giving the salad a good toss. It can be served warm or at room temperature.

This farro salad holds well in the refrigerator overnight. Ensure it returns to room temperature before serving. This recipe initially appeared in December 2012.