Farro Salad with Fried Cauliflower and Prosciutto
You can never have too many main course recipes, so give Farro Salad with Fried Cauliflower and Prosciutto a try. One portion of this dish contains roughly 15g of protein, 28g of fat, and a total of 537 calories. This recipe serves 8. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is a good option if you're following a dairy free diet. Head to the store and pick up garlic cloves, kosher salt and pepper, onion, and a few other things to make it today. 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 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.
Meanwhile, in a large saucepan, heat 1 inch of canola oil over moderately high heat until a deep-fry thermometer registers 35
Fry the cauliflower in batches until golden, 5 minutes per batch; drain.
In a bowl, mix the farro, cauliflower, prosciutto, olive oil, lemon juice and herbs. Season with salt and pepper and serve.