Farro Salad with Roasted Cauliflower, Prosciutto, Walnuts & Dried Cherries

INGREDIENTS

  • 1 lb farro
  • 2 bay leaves
  • 1 garlic clove
  • 1 cup olive oil
  • 1 head cauliflower, cut into florets
  • ½ lb prosciutto, chopped
  • ½ cup walnuts, lightly toasted
  • ½ cup dried cherries
  • ¼ cup parsley, chopped
  • ¼ basil, chopped
  • 5-7 tbsp lemon juice
  • ½ cup of grated ricotta insalata (optional)
  • Salt and pepper, to taste

DIRECTIONS

  • Preheat oven to 400°F.
  • In a large saucepan combine farro, bay leaves & garlic. Bring to a simmer & cook for 15 minutes. Drain & discard garlic & bay leaves. Cool farro.
  • Toss cauliflower with ½ cup of olive oil, salt & pepper. Place cauliflower on a baking sheet & roast for 25 minutes. Take out of oven & let rest until cool enough to handle.
  • Toss cauliflower, prosciutto, walnuts & dried cherries with the farro.
  • In another bowl, mix the lemon juice & remaining olive oil. Season with more salt & pepper. Add dressing & herbs to the farro. Toss to incorporate.
  • If using the ricotta insalata, add after the dressing & toss farro again to incorporate. Serve salad over a bed of arugula.

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