Farro Salad with Fried Cauliflower and Prosciutto
© Kana Okada

Farro Salad with Fried Cauliflower and Prosciutto

  • ACTIVE: 1 HR

Cooks in Italy fry cauliflower to bring out its nuttiness. Here, Ethan Stowell deep-fries it for a salad with salty prosciutto and nubby farro (a variety of whole-grain wheat).

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  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
  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.

Suggested Pairing

Pair with a cherry-inflected Salice Salentino.