Browsing Tag:

Buffet

Shaved Cauliflower Salad with Farro

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

Serves 8
By author Margaret @ The Right Recipe

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)
  • 1/4 cup pinenuts (lightly toasted)

Directions

1. 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.
2. 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.
3. 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.
4. 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 pepper if necessary. Serve at room temperature.

 

Baby Peas with Crispy Leeks and Bacon

There are two reasons that I return to this  delicious side dish, adapted from Food and Wine magazine, year after year for holiday meals.  First of all,  a bright…

Herbed Watermelon Salad with Feta

The next time you are cutting up a whole watermelon for the kids, save about 4 cups of the best bits to make this refreshing summer salad for the…

Roasted and Caramelized Whole Shallots

  I’ve served them with grilled chicken, tonight they are waiting for the Fennel Spiced Pork Loin to come out of the oven, and next week I’ll quadruple the…