Farro Salad with Brussels Sprouts | Autumn Lunch
(0)
35 min
Under an hour
Sezamo
O salată toscană caldă și hrănitoare, care celebrează aromele bogate de toamnă: farro al dente, varză de Bruxelles rumenită, nuci crocante, merișoare și Pecorino ras într-un dressing fin de oțet balsamic și miere.
Preparation method
Preparing the ingredients
Boil the farro grains in a pot of boiling water with a little salt for about 20-25 minutes, until tender but still retaining a pleasant al dente texture. Drain well and let the farro cool in a large bowl.
Trim the outer leaves of the Brussels sprouts and cut each head into equal halves or quarters.
Browning and assembling
Heat a wide skillet over medium heat with half of the olive oil. Add the Brussels sprouts cut side down and cook undisturbed for 4-5 minutes, until they get a browned, caramelized crust. Then stir and cook for another 3 minutes until slightly softened, seasoning with a pinch of salt and pepper.
Chef's tip
For an even richer Tuscan flavor, you can roast the Brussels sprouts in the oven at 200°C for 20 minutes on a baking sheet lined with baking paper.
The salad keeps wonderfully in the refrigerator for up to 2 days and can be enjoyed warm or cold as a packed lunch.
50 min
Under an hour
