Shaved Cauliflower Salad with Brown Butter Farro, Pear and Walnut Mint Pesto Vinaigrette
Early fall in the Hamptons is one of my favorite times of year. The sun is still brilliant and bright, the flowers are still in bloom, but there’s a touch of chill in the air that harkens to cooler cozier months ahead. This salad has equal amounts of both— the hearty fall comfort of farro and the fresh summery crunch of thinly sliced vegetables. The brown butter (I mean who doesn’t love some brown butter?) is so satisfyingly simple to make yet the result is so perfectly luxurious, while the vinaigrette is herbaceous, bright and fresh. What’s even better, this dish easily feeds a crowd and is super versatile— add some feta or shards of parmesan, mix in arugula or kale, and for sure match it with any protein like roast chicken or salmon for a simple 2-dish dinner. It’s a perfect way to celebrate the season.
I’ve used my favorite local ingredients for this recipe:
Cauliflower from Serene Green
Mint & Purple Radish from Amber Waves Farm
Find this recipe & article on The Purist.
Serves 4
INGREDIENTS
1 cup farro
2 cups vegetable broth
1 ½ tsp kosher salt
4 tbsp butter
3-4 purple radishes, thinly sliced on a mandoline
12 oz cauliflower florets, thinly sliced on a mandoline
1 Bosc pear, thinly sliced on a mandoline
Sea salt, for finishing
Walnut Mint Pesto Vinaigrette
1 cup mint
1 cup parsley
½ cup toasted walnuts
3 tbsp white wine vinegar
3 tbsp lemon juice
½ tsp lemon zest
1/2 cup EVOO
1 tsp kosher salt
Black pepper, ground
METHOD
In a medium saucepan, combine farro, vegetable broth and salt. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender— approximately 30 minutes— and drain if there is excess broth leftover.
In the meantime, make the vinaigrette. In a food processor or blender, add mint, parsley, walnuts, vinegar, lemon juice and zest, salt and pepper. Pulse until roughly combined. With motor running, stream in olive oil and continue to blend until smooth.
For the brown butter, in a small skillet over medium heat, add butter and melt, until butter turns golden nutty color— approximately 2-3 minutes. Remove from heat and set aside.
Transfer drained farro to a large serving bowl and add brown butter. Stir to combine. Add cauliflower, radishes and pear with vinaigrette and stir to combine. Finish with sea salt.