Farro and Broccoli Salad
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Farro | 120g |
| Broccoli | 300g |
| Walnut halves | 50g |
| Sun-dried tomatoes | 30g |
| Black olives | 50g |
| Gorgonzola cheese | 50g |
| Extra virgin olive oil | 3 tbsp |
Instructions:
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Cook the Farro: Begin by filling a pot with water and bringing it to a boil. Once boiling, add salt and the farro. Cook it for approximately 15 minutes, or follow the instructions on the package for perfect results. Drain the farro well once it’s cooked.
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Prepare the Broccoli: While the farro is cooking, clean the broccoli. Break it into florets and blanch them in boiling water for about 10 minutes until tender. Drain the broccoli, then place it on a cutting board and chop it into small pieces.
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Chop the Sun-Dried Tomatoes and Gorgonzola: Drain the sun-dried tomatoes from their oil, then chop them into small pieces. Cut the gorgonzola cheese into cubes.
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Chop the Walnuts: Roughly chop the walnut halves for added crunch and texture in your salad.
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Combine the Ingredients: Once the farro is cooked and drained, mix it with the chopped broccoli, sun-dried tomatoes, walnuts, and gorgonzola cheese. Add the black olives for an extra savory touch.
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Dress the Salad: Drizzle the extra virgin olive oil over the salad and toss everything together until well combined.
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Serve: Your farro and broccoli salad is now ready to be served! Enjoy this nutritious, flavorful dish as a refreshing first course.
This recipe is perfect for those seeking a light yet satisfying dish. The nutty farro combined with the freshness of broccoli, the richness of gorgonzola, and the savory accents from olives and walnuts create a deliciously balanced meal. Enjoy the simplicity and wholesome ingredients of this dish!
