• Healthy
• Make-Ahead
• Staff Favorite

Ingredients

1. 1 pound farro, rinsed and drained
2. 2 carrots, halved crosswise
3. 1 small onion, halved
4. 1 celery rib, halved crosswise
5. 2 garlic cloves, crushed
6. 1 bay leaf
7. Canola oil, for frying
8. 2 large heads of cauliflower (2 1/2 pounds each), cut into 1-inch florets
9. 1/2 pound prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
10. 1/2 cup extra-virgin olive oil
11. 5 tablespoons fresh lemon juice
12. 1/4 cup chopped flat-leaf parsley
13. 2 teaspoons chopped marjoram
14. Kosher salt and freshly ground pepper

Directions

1. In a large saucepan, combine the farro, carrots, onion, celery, garlic and bay leaf. Add enough cold water to cover the farro by 1 inch and bring to a simmer over high heat. Reduce the heat to moderate and cook until the farro is tender but chewy, 15 minutes; drain. Spread the farro on a rimmed baking sheet to cool. Discard the carrots, onion, celery, garlic and bay leaf.
2. Meanwhile, in a large saucepan, heat 1 inch of canola oil over moderately high heat until a deep-fry thermometer registers 350°. Fry the cauliflower in batches until golden, 5 minutes per batch; drain.
3. In a bowl, mix the farro, cauliflower, prosciutto, olive oil, lemon juice and herbs. Season with salt and pepper and serve.

Serve With

Green salad.