Cook the Book: Winter Farro Salad
Cook the Book: Winter Farro Salad might be just the main course you are searching for. This recipe serves 4. Watching your figure? This vegetarian recipe has 603 calories, 19g of protein, and 37g of fat per serving. It is perfect for Winter. A mixture of flat-leaf parsley leaves, pepper, farro, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
In a medium saucepan, combine the water, farro, and salt. Bring to a boil over a high flame, reduce the heat to a simmer, and cook, uncovered, for 25 minutes, or until tender.
Meanwhile, preheat the oven to 250°F.
Spread the almonds out on a small baking sheet and toast them in the oven until they are fragrant, 2 to 3 minutes.
Drain the farro and spread it on a paper-towel-lined tray to dry, 10 minutes.
In a medium mixing bowl, combine the farro, toasted almonds, wine-roasted garlic, pomegranate seeds, parsley, drained apples, and mozzarella. Toss to combine.
Whisk the olive oil and the vinegar together in a large bowl.
Add the farro mixture, season with sea salt and freshly ground black pepper, and toss well to combine. The salad can be made hours in advance and chilled.
20 cloves garlic (2 heads), unpeeled
Splash of rosé or white wine
Preheat the oven to 200°F.
Place the garlic cloves on a square of aluminum foil.
Drizzle the honey over the garlic, and then add the splash of wine.
Wrap the garlic loosely in the foil and bake for 1 hour, or until the cloves are soft and buttery. Squeeze the garlic out of the peels before serving. If making the garlic in advance, keep the skins on until ready to use.