With this classic Italian stuffed-leaf salad, youll give pizza and pasta a run come summer.
- Cook farro in a saucepan of boiling salted water for 15 minutes for cracked farro (35 minutes for wholegrain farro) or until tender. Drain, rinse under cold running water, then drain again. Transfer to a large bowl.
- Meanwhile, place garlic and 60ml (1/4 cup) oil in a saucepan and stir over medium heat for 2 minutes or until garlic is golden, then strain through a fine sieve over a bowl. Reserve garlic.
- Return garlic oil to pan and heat over medium heat. Add cauliflower and cook, stirring, for 5 minutes or until browned. Remove with a slotted spoon. Drain on paper towel, then add cauliflower to farro with apple, walnuts and parsley.
- Whisk lemon juice and remaining 60ml (1/4 cup) oil in a small bowl, then season with salt and pepper. Add dressing to salad and toss gently to combine.
- Place a witlof leaf in each bowl, then fill with farro salad. Continue filling and stacking leaves, scattering with gorgonzola and fried garlic in between each layer to serve.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set