IF YOU HAVE NEVER TRIED "FARRO" - NOW IS THE TIME

Farro Salad with Fried Cauliflower and Prosciutto

Recipe by Ethan Stowell

© Kana Okada

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

Directions

1.      In a large saucepan, combine the farro, carrots, onion, celery, garlic and bay leaf. Add enough cold water to cover the farro by 1 inch and bring to a simmer over high heat. Reduce the heat to moderate and cook until the farro is tender but chewy, 15 minutes; drain. Spread the farro on a rimmed baking sheet to cool. Discard the carrots, onion, celery, garlic and bay leaf.

2.      Meanwhile, in a large saucepan, heat 1 inch of canola oil over moderately high heat until a deep-fry thermometer registers 350°. Fry the cauliflower in batches until golden, 5 minutes per batch; drain.

3.      In a bowl, mix the farro, cauliflower, prosciutto, olive oil, lemon juice and herbs. Season with salt and pepper and serve.



Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc