Farro Salad with Fried Cauliflower and Prosciutto

Name: Farro Salad with Fried Cauliflower and Prosciutto
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 8 servings Canola oil, for frying; 2 carrots, halved crosswise; 2 kilograms large heads of cauliflower each), cut into 1-inch florets; 1 celery rib, halved crosswise; 454 grams farro, rinsed and drained; 59 milliliters chopped flat-leaf parsley; 2 garlic cloves, crushed; 8 servings Kosher salt and freshly ground pepper; 5 Tbsps fresh lemon juice; 2 teaspoons chopped marjoram; 118 milliliters extra-virgin olive oil; 1 small onion, halved; 227 grams prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice

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.

Instructions

In a large saucepan, combine the farro, carrots, onion, celery, garlic and bay leaf.

Ingredients you will need

Bay Leaves

Carrot

Celery

Garlic

Farro

Onion

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Farro

Water