Guys. I can't believe I have waited this long to tell you about one of my favorite meals. I have been making variations on this salad for probably about a year now, and it never ceases to delight. It's one of my go-to dishes for company because it's a great use of seasonal produce and can be vegetarian or vegan if you want it to be. It is endlessly versatile and always delicious. If you haven't tried farro, do it now. It's so, so good.
A formal (well, still pretty loosey-goosey) recipe follows, but don't let that limit you. I made this one with some mushrooms sauteed with sherry vinegar, roasted yellow cauliflower, and roasted cubes of butternut squash. Previous versions have included roasted brussels sprouts, quick-pickled roasted beets, strips of fried prosciutto...you name it, and it will probably work. This is like the anti-Coco Chanel of salads - it's fun to add one thing and play around with flavor combinations. Any root vegetable would be great--parsnips, carrots, sweet potatoes--and you could vary the "sour" element of the salad (vinegary mushrooms, quick-pickled red onion, etc.). Change up the cheese as well - feta, parmesan, even gruyere would be fun. The only non-negotiable thing is the marcona almonds, because they are just delicious and really make the salad.
Warm Farro Salad
Serves 4
1/2 pound farro
1 small head cauliflower, cut into florets
1 small butternut squash, peeled, seeds and strings removed, and cut into 1-inch cubes
1 shallot, minced
1/2 pound assorted mushrooms, sliced
1-2 T sherry vinegar
1/2 t dried thyme
2 ounces goat cheese, crumbled
1 generous handful marcona almonds, toasted
1 handful parsley, chopped
juice of 1/2-1 lemon (depending on juiciness)
olive oil
salt and pepper
1. Preheat oven to 400. Bring a pot of water to boil, salt generously, and add farro. Cook, stirring occasionally, until farro is tender, about 15 minutes (I didn't keep track of the time, unfortunately - just test it every now and then). Drain, return to pot, and toss with a glug of olive oil and the lemon juice. Season with pepper and more salt to taste, if necessary. Cover to keep warm.
2. Meanwhile, heat 1 T olive oil over medium heat in a medium skillet. Add shallot and saute until fragrant, 2 minutes. Add mushrooms and stir to coat with oil. When mushrooms have wilted a bit, add sherry vinegar (start with 1 T), thyme, salt and pepper to taste, and stir to combine. Cook mushrooms, stirring occasionally and adding a bit of water if they get too dry, until they are tender, about 15 minutes. Taste about halfway through and see if you want more vinegar.
3. Also meanwhile (hello multitasking), toss cauliflower and butternut squash with olive oil, salt, and pepper to taste on 2 large roasting pans. Roast, stirring once, until vegetables are tender but still have a bit of bite, about 20 minutes.
4. When the vegetables are ready, add them and the farro to a large serving bowl (you may not use all the butternut squash - save for your tiny diner, if you have one around). Add the goat cheese and parsley and stir everything to combine. Sprinkle the marcona almonds on top and serve immediately.
