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Farro, gorgonzola and walnut salad
Farro, gorgonzola and walnut salad
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate your summer menu with this irresistible Italian stuffed-leaf salad.
Ingredients:
  • 200g (1 cup) cracked or wholegrain farro (see note)
  • 2 cloves garlic, sliced lengthwise
  • 125ml (1/2 cup) olive oil
  • 250g cauliflower
  • 1 green apple, cored, cut into small cubes
  • 150g (1 1/2 cups) walnuts, roasted, roughly chopped
  • 82.50 ml roughly chopped flat-leaf parsley
  • 1 lemon, juiced
  • 3 witlof, trimmed, leaves separated
  • 150g gorgonzola dolce, (see note) cut into small cubes
Instructions:
  • Boil farro in salted water until tender (15 minutes for cracked, 35 minutes for wholegrain). Drain, rinse with cold water, and transfer to a large bowl.
  • In a saucepan over medium heat, cook garlic in 60ml (1/4 cup) oil until golden for about 2 minutes. Strain through a fine sieve over a bowl, reserving the garlic.
  • Heat the aromatic garlic-infused oil in the pan over medium heat. Sauté the cauliflower, stirring occasionally, for 5 minutes until golden brown. Use a slotted spoon to transfer the cauliflower to a paper towel-lined plate to drain. Finally, combine the crispy cauliflower with farro, apple, walnuts, and parsley for a delightful and nutritious dish.
  • In a small bowl, vigorously whisk together lemon juice and the remaining 60ml (1/4 cup) of oil. Season with salt and pepper to taste. Drizzle the dressing over the salad and delicately toss to mix everything together.
  • In individual bowls, layer witlof leaves with farro salad, gorgonzola, and fried garlic to create a visually stunning and flavorful dish.

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