Farro Salad with Fried Cauliflower and Prosciutto Recipe

Name: Farro Salad with Fried Cauliflower and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound farro, rinsed and drained; 2 carrots, halved crosswise; 1 small onion, halved; 1 celery rib, halved crosswise; 2 garlic cloves, crushed; 1 bay leaf; Canola oil, for frying; 2 large heads of cauliflower (2 1/2 pounds each), cut into 1-inch florets; 1/2 pound prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice; 1/2 cup extra-virgin olive oil; 5 tablespoons fresh lemon juice; 1/4 cup chopped flat-leaf parsley; 2 teaspoons chopped marjoram; Kosher salt and freshly ground pepper

Servings: persons

1 pound farro, rinsed and drained
2 carrots, halved crosswise
1 small onion, halved
1 celery rib, halved crosswise
2 garlic cloves, crushed
1 bay leaf
Canola oil, for frying
2 large heads of cauliflower (2 1/2 pounds each), cut into 1-inch florets
1/2 pound prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
1/2 cup extra-virgin olive oil
5 tablespoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
2 teaspoons chopped marjoram
Kosher salt and freshly ground pepper

1
In a large saucepan, combine the farro, carrots, onion, celery, garlic and bay leaf.
2
Add enough cold water to cover the farro by 1 inch and bring to a simmer over high heat.
3
Reduce the heat to moderate and cook until the farro is tender but chewy, 15 minutes; drain.
4
Spread the farro on a rimmed baking sheet to cool.
5
Discard the carrots, onion, celery, garlic and bay leaf.
6
Meanwhile, in a large saucepan, heat 1 inch of canola oil over moderately high heat until a deep-fry thermometer registers 350.
7
Fry the cauliflower in batches until golden, 5 minutes per batch; drain.
8
In a bowl, mix the farro, cauliflower, prosciutto, olive oil, lemon juice and herbs.
9
Season with salt and pepper and serve.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound farro, rinsed and drained, 2 carrots, halved crosswise, 1 small onion, halved, 1 celery rib, halved crosswise, and more.

Yes, Farro Salad with Fried Cauliflower and Prosciutto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Farro Salad with Fried Cauliflower and Prosciutto

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