This is my recipe but it was one hundred percent inspired by a popular dish at a favorite Seattle restaurant, Rock Creek Seafood and Spirits.
The secret to this unique side dish, and what gives it an additive quality I believe, is in the combination of textures. You get the crunch of the cauliflower, celery and pine nuts and a nice chew from the farro. I like to use Manchego for its mellow and buttery taste but Parmesan would add a sharper, saltier note if you prefer. (and it’s what they use at the restaurant) I’ve had equal success shaving the vegetables with a Oxo mandoline and with a sharp knife. But I generally go the sharp knife route and avoid the stress of having a bit of cauliflower crumble, as it is apt to do, sending my fingers close to that blade. Your call.
Shaved Cauliflower Salad with Farro
- Total Time: 30-40 minutes
- Yield: serves 4
Ingredients
1/3 cup farro
2 cups chicken broth (or vegetable broth or water)
1/2 Large cauliflower (or 1 whole small)
4 stalks celery
2 tablespoons white balsamic vinegar
2 teaspoons Dijon mustard
1/2 cup extra virgin olive oil
salt and pepper to taste
2 tablespoons chopped fresh dill
1/2 cup shaved manchego cheese (can substitute parmesan)
Aleppo pepper (or red pepper flakes) to taste (optional)
1/4 cup pinenuts (lightly toasted)
Instructions
Rinse the farro in cool water then simmer in the broth or water (add salt if using water) until al dente. It should be tender but still with a nice chewy texture. Drain and set aside to cool.
Trim the cauliflower and shave thinly using a mandolin, very carefully, or a sharp knife. Trim the celery and shave as well, into very thin slices. Toss cauliflower and celery together in a medium bowl. Add the cooled farro.
In a small bowl, whisk together the white Balsamic vinegar and mustard. Slowly drizzle in the olive oil while whisking constantly until dressing is thickened. Season with 1/4 each salt and pepper.
Add the dressing, chopped fresh dill, shaved cheese and the pine nuts to the cauliflower and toss gently to combine. Taste and season with more salt and Aleppo or red pepper if desired. Serve at room temperature.
