Name: Farro Gorgonzola And Walnut Salad Recipe
Total time: 55 min
Yield: 6
Cuisine: Italian

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With this classic italian stuffed-leaf salad, you'll give pizza and pasta a run come summer. 

How to make Farro Gorgonzola And Walnut Salad Recipe

Sophia Young

Crawler

Italian

<p>With this classic italian stuffed-leaf salad, you'll give pizza and pasta a run come summer. </p>

Cracked or wholegrain farro

Cloves garlic,  sliced lengthwise

Olive oil

Cauliflower,  cut into small florets

Green apple,  cored,  cut into small cubes

Walnuts,  roasted,  roughly chopped

Roughly chopped flat-leaf parsley

Lemon juiced

Witlof,  trimmed,  leaves separated

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.

step 1

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.

step 2

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.

step 3

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.

step 4

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.

step 5

Taste