Farro Salad with Roasted Cauliflower | Tuscan Lunch
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35 min
Quick
Sezamo
O salată caldă italiană plină de savoare și textură, ideală pentru un prânz reconfortant de toamnă. Boabele parfumate de farro sunt combinate cu buchețele de conopidă caramelizată la cuptor cu usturoi și cimbru, rucola proaspătă, parmezan aromat și nuci crocante.
Preparation method
Preparing and roasting the cauliflower
Preheat the oven to 200°C. Wash the cauliflower and break it into small, evenly sized florets. Place the florets on a baking tray lined with baking paper, drizzle them with 30 ml of extra virgin olive oil, add the finely minced garlic, dried thyme, half a teaspoon of sea salt, and a pinch of ground black pepper. Toss well and roast in the oven for 20-25 minutes, until the cauliflower becomes golden and tender, with crispy caramelized edges.
Cooking the farro
Rinse the farro grains under cold running water. Bring to a boil in a pot with plenty of water and the remaining sea salt for 20-25 minutes, until cooked al dente. Drain well and let cool slightly in a large bowl.
Assembling and serving the salad
In a small bowl, prepare the simple dressing: mix the remaining 15 ml of extra virgin olive oil with freshly squeezed lemon juice and a little finely grated zest.
Chef's tip
For an intense flavor and wonderful texture, toast the walnuts for 2-3 minutes in a dry pan before sprinkling them over the salad.
The salad keeps well in the refrigerator for up to 2 days in an airtight container; it is just as delicious cold or slightly reheated.
50 min
Quick
