Farro Salad with Fried Cauliflower and Prosciutto

• Meat

  • 1/2 lb Prosciutto

• Produce

  • 1 Bay leaf
  • 2 Carrots
  • 2 large heads Cauliflower
  • 1 Celery, rib
  • 1/4 cup Flat-leaf parsley
  • 2 Garlic cloves
  • 2 tsp Marjoram
  • 1 Onion, small

• Condiments

  • 5 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1 lb Farro

• Baking & Spices

  • 1 Kosher salt and freshly ground pepper

• Oils & Vinegars

  • 1 Canola oil
  • 1/2 cup Olive oil, Extra Virgin

Found on foodandwine.com

Description

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

• 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 350°. 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.