Fall Farro Salad
Chef Tyler Fenton/ Reilly Craft Pizza & Drink
Fall Farro salad
To cook the farro:
In a large sauce pan, heat 2 tablespoons of extra virgin olive oil. Once oil is warm, add 2 cups of raw farro and sauté until the farro is coated in oil, approximately 30 seconds. Add 12 cups of water, and 1 tsp of salt, bring to a boil. Cover and simmer until the farro is al dente, approx 10 minutes. Drain the farro and spread out on a sheet pan to cool completely.
Yields 8 cups of cooked farro
To prepare the salad, place 1 cup of the cooked farro on a baking sheet, add the brussels sprouts, cauliflower and butternut squash. Each ingredient should be kept in a separate pile on the baking sheet. Place in a 400 degree oven for a couple of minutes just to warm through. Remove from the oven and place all of the ingredients in a mixing bowl, add the raddichio and frisee (however much you prefer), dressing to taste, salt to taste, and toss to combine. Plate the salad in a bowl and enjoy. Garnish with cheese such as parmigianno reggiano or pecorino romano if desired.
(approx 10 servings)
Combine all ingredients, except the oils, in the bowl of a blender. Puree until smooth. On a low speed, slowly add the oils to create an emulsion. Taste and adjust to your own preferences. If you do not own a scale, simply use the ratios as a guide. If you do not own a blender, mince the shallot by hand, combine with all the other ingredients with a whisk, and slowly whisk in the oils.