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