A Warm Cauliflower, Farro, & Pancetta Salad Recipe

Step by Step Method

Step 1

Dressing ... Add everything to a small bowl or measuring cup; and, mix to combine. Personally, I like to use a small mason jar or tupperware container - just add everything, and shake. Refrigerate until ready to use. NOTE: Marjoram and oregano are in the same family; and, taste very similar. However, marjoram tends to be a bit milder. Either one will work well.

Step 2

Pine Nuts ... In a large non-stick saute pan (you will use this pan for the pancetta and cauliflower too); add the pine nuts, and bring to medium heat. Saute the nuts for 2-3 medium until lightly golden brown; also, you can smell them. Make sure to stir them often. Then, remove to a dish to cool.

Step 3

Pancetta ... Add the pancetta to to a large cold non-stick saute pan; and, slowly bring up to medium heat. Render the pancetta until it is crisp (about 4-5 minutes). If you render the pancetta slowly; you shouldn't need to add any oil. But, if the pan does gets a bit dry ... add a little olive oil - just a bit. The pancetta should render enough fat (oil). Once the pancetta is done; transfer to a plate lined with a paper towel to drain; and cover to keep warm. Reserve the drippings in the pan - you will use that to cook the cauliflower.

Step 4

Farro ... Cook the farro according to package directions; but, using vegetable stock instead of water. I also like to add a bay leaf and garlic to the pot as well. Once the farro is cooked through; drain any extra water, remove the bay and garlic cloves - and, cover to keep warm. The farro should take about 30 minutes or so.

Step 5

Cauliflower ... First, I use primarily the florettes; however, I do add a few stems small diced. I always save the rest to use in a vegetable stock.

Step 6

As the farro cooks; saute your cauliflower. Add the cauliflower to the saute pan with the bacon drippings on medium high heat. You may need to add a bit more oil (personally, I normally add about 1 tablespoons); but, it depends on how much fat is rendered from the pancetta. Saute the cauliflower, stirring often; until lightly golden brown - you do want a little char on the cauliflower. This will take about 10-15 minutes depending on how big you cut the florettes. I prefer them tender, but still firm. You don't want them falling apart and mushy.

Step 7

Finish ... Add the warm farro, sauteed cauliflower (and any pan drippings), pancetta, dressing, and pine nuts to a large bowl; and, toss to combine. Taste and season with salt and pepper if necessary.

Step 8

Serve and ENJOY! ... Transfer to a serving bowl or platter; and serve. This makes a fantastic side dish, lunch; but, also a great dinner. It's hearty, but still really delicious. For dinner - add a simple green salad and a cup of soup.