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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set