Farro Salad with Roasted Cauliflower | Autumn Lunch
(0)
40 min
Under an hour
Sezamo
O salată toscană caldă și aromată, perfectă pentru un prânz de toamnă hrănitor. Boabele dense de farro se combină armonios cu buchețelele de conopidă rumenită la cuptor, rucola proaspătă, miez crocant de nucă și fâșii fine de parmezan, totul desăvârșit de un dressing vioi de lămâie și ulei de măsline extra virgin.
Ingredients
Preparation method
Prepping the ingredients and roasting
Preheat the oven to 200°C and line a baking sheet with baking paper. Wash the cauliflower and break it into small florets. In a bowl, toss the cauliflower with 2 tablespoons of extra virgin olive oil, a pinch of sea salt, and ground black pepper. Arrange the florets on the baking sheet and roast for 25-30 minutes, until tender and nicely caramelized around the edges.
Meanwhile, rinse the farro grains under cold running water. Bring them to a boil in a saucepan with salted water (1:3 ratio) and cook over medium heat for 20-25 minutes, until al dente. Drain the excess water and let the farro cool down slightly.
Dressing and assembly
In a small bowl, prepare the dressing: mix the remaining 2 tablespoons of extra virgin olive oil with the freshly squeezed juice of one lemon, finely crushed garlic, sea salt, and ground black pepper to taste. Whisk gently with a fork until emulsified.
Chef's tip
For an extra touch of freshness and citrus aroma, you can also add the finely grated zest of an organic lemon to the dressing.
The salad keeps well in the refrigerator for up to 2 days in an airtight container, making it ideal for an office packed lunch.
50 min
Quick
