Tuscan Farro Salad with Brussels Sprouts | Tuscan Lunch
(0)
35 min
Under an hour
Sezamo
O salată caldă italiană plină de textură și savoare rustică. Boabele hrănitoare de farro se combină perfect cu varza de Bruxelles rumenită caramelizat la cuptor, semințele crocante de rodie, miezul de nucă prăjit și fulgii aromați de Pecorino Romano. Un prânz toscan sățios, gata în 35 de minute.
Preparation method
Preparing vegetables and grains
Preheat the oven to 200°C. Rinse the farro under cold running water, then cook it in salted water for 20-25 minutes until tender yet al dente. Drain well and let it cool slightly in a large bowl.
Trim the outer leaves of the Brussels sprouts and cut each in half. Place them on a baking tray lined with baking paper, drizzle with 1 tablespoon of extra virgin olive oil, season with sea salt and ground black pepper, then toss gently.
Roasting and dressing
Bake in the oven for 18-20 minutes until the Brussels sprouts are nicely browned and crispy around the edges. Meanwhile, lightly toast the walnut kernels in a dry pan for 2-3 minutes, then chop them coarsely.
Chef's tip
For extra depth, you can add a few drops of balsamic glaze just before serving.
The salad keeps wonderfully in the fridge for up to 2 days in an airtight container and is ideal for a packed lunch.
35 min
Quick
