Fall Farro Salad For Fiesta Friday #35
Wow, that’s a lot of F’s Fall Farro Salad For Fiesta Friday. I tested this recipe as a community pick on Food52 and it’s so delicious I wanted to make more and share with all my friends at Fiesta Friday. This warm or room temperature salad is so good for you and the flavor is amazing. I am a big Farro fan, love it in salads and think about it with roasted cauliflower and brussells sprouts, pancetta, feta cheese and other vegetatables toss it in a simple lemon,herb and olive oil dressing, The combination is absolutely heavenly. It’s from one of the very talented cooks on Food52 Wendy@healthier kitchen. This can be made vegetarian or vegan by simply omitting the pancetta and using vegetable stock or water instead of chicken stock also if vegan of course omit the feta cheese, but you know that. I opted for the vegetarian version and omitted the pancetta and cooked the farro in salted water, the only reason was that I didn’t have any pancetta and honestly, the salad is so good as it was I didn’t miss it at all. Note: Don’t skimp on the lemon I halved the recipe and still used the whole lemon, it adds such a bright delicious flavor also I used dried marjoram in place of the oregano.
This Friday Angie@the novice gardener has enlisted the help of two very talented ladies. Prudy@butter basil and breadcrumbs and Naina@spiceinthecity. With these two talented and lovely co hosts this promises to be one heck of a party, you must check out the food, what an array of delicious dishes. Join in, it’s fun!!
Fall Farro Salad
Serves 8 – 10
1 large head cauliflower, cut up into small florets (I sometimes do this with brussels sprouts in addition – they cook more quickly so only roast them about 15 or so minutes)
2 tablespoons olive oil
4 cups low or no sodium added chicken (or vegetable if you want to keep it vegetarian) stock
4 cups water
about 1 pounds farro, rinsed
4 ounces pancetta, diced (omit if you’re keeping this vegetarian)
1 medium onion, diced
1 carrot, diced
1 large stalk celery, diced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh oregano (or even marjoram if you’ve got it)
1/4 cup chopped fresh chives
juice of 1 large lemon
1/4 cup best quality olive oil
salt and pepper, to taste
about 1 cups crumbled feta, spread over top
Heat oven to 450 degrees.
Toss the cut up cauliflower with 2 tablespoons of olive oil in a Ziploc bag or large bowl. Make sure all pieces are lightly coated with olive oil. Spread cauliflower in a single layer in a shallow baking dish or half sheet pan. Sprinkle a pinch of salt over cauliflower.
Let cauliflower roast, stirring and turning pieces occasionally, until tender and golden brown, about 25 – 35 minutes.
While cauliflower roasts, bring the stock and water to a boil in a large saucepan over high heat. Once the stock boils, add the rinsed farro and stir. Reduce heat to low and simmer, covered, until tender, about 20 – 25 minutes. Drain farro, and set aside in a large serving bowl.
Meanwhile, in a large saute pan over medium heat, saute the diced pancetta unitl it darkens and gets a little crispy. Add the onion, carrot and celery and cook, stirring frequently, until onion is translucent and carrot has softened, about 10 minutes. You might have to lower the burner to medium-low if the onion is starting to crispen. Season vegetables with a sprinkle of salt and pepper.
Once cooked, add onion mixture to the farro in the serving bowl.
Add the cooked cauliflower to the serving bowl.
Add parsley, oregano and half the chives to the serving bowl.
Add lemon juice and olive oil to serving bowl and mix contents gently, but thoroughly. Taste for salt and pepper and add if necessary.
Garnish with remaining chives and feta.
Can be served warm or room temperature.