My introduction to farro might have been almost a decade ago however I was reintroduced to it earlier this year via the local megamart deli counter. They sell a farro salad with finely chopped vegetables that was quite tasty. Once I located a good source of farro I started experimenting with combinations for salads until I found one I liked.
Farro and Cauliflower Salad
Servings: 6-8
Prep time: 20 minute
Total time: 25 minutes
Ingredients:
- 1/2 head cauliflower
- 1 Tbsp. olive oil
- 1 small zucchini
- 1 red pepper
- 4 oz. shredded carrots
- 1/4 cup finely chopped fresh herbs such as chives or parsley
- 1/3 cup pine nuts
- 2 shallots, finely chopped
- 2 tsp. Dijon mustard
- 2 Tbsp. red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 cups cooked farro
- kosher salt and ground black pepper
Directions:
- Preheat the oven to 425°F. Cut the cauliflower into small pieces, no bigger than 1/2″. Toss with the tablespoon of olive oil, sprinkle generously with salt and pepper, and transfer to a baking sheet. Bake for 25-30 minutes. Set aside to cool.
- Prep the rest of your veggies. I quarter the zucchini, removed the seeds and then cut it into 1/4″ pieces. Same goes for the red pepper. I also cut the shredded carrots into smaller pieces.
- Toast the pine nuts in a dry skillet over medium heat until just fragrant. Transfer to your serving bowl and set aside.
- Make a basic vinaigrette from the shallots, mustard, vinegar and extra virgin olive oil. Add salt and pepper to taste.
- Combine farro, veggies and herbs with the pine nuts. Toss to combine and then drizzle with the Vinaigrette. Toss some more until well combined. Enjoy.
Notes:
Both the farro and cauliflower can be prepared in advance, even the day before.