Farro, gorgonzola and walnut salad

Recipes / Salads

With this classic Italian stuffed-leaf salad, youll give pizza and pasta a run come summer.

Recipe «Farro, gorgonzola and walnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 200g cracked or wholegrain farro, 2 cloves garlic, sliced lengthwise, 125ml olive oil, 1/4 cauliflower, cut into small florets, 1 green apple, cored, cut into small cubes , 150g walnuts, roasted, roughly chopped, 1/3 cup roughly chopped flat-leaf parsley, 1 lemon, juiced , 3 witlof, trimmed, leaves separated, 150g gorgonzola dolce, cut into small cubes.

Ingredients:

  • 200g cracked or wholegrain farro 
  • 2 cloves garlic, sliced lengthwise 
  • 125ml olive oil 
  • 1/4 cauliflower, cut into small florets 
  • 1 green apple, cored, cut into small cubes 
  • 150g walnuts, roasted, roughly chopped 
  • 1/3 cup roughly chopped flat-leaf parsley 
  • 1 lemon, juiced 
  • 3 witlof, trimmed, leaves separated 
  • 150g gorgonzola dolce, cut into small cubes 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.