Roasted Cauliflower & Chicory Farro Salad with Feta, Nuts & Lemon-Anchovy Dressing
I’m a big fan of sheet pan cooking, and winter is an excellent time to use the oven, even when making a warm heart-grain salad. At the same time, since I’m not totally keen on cleanup, I prefer to use as few pans as possible. This recipe is seemingly decadent, but requires only a tiny bit of attention and little cleanup! I like the Treviso radicchio variety for this dish, but any chicory will work.
Ingredients
FOR THE LEMON-ANCHOVY DRESSING
- 2 cloves garlic, finely chopped
- 3 anchovy fillets
- 1 tablespoon lemon juice
- ¼ cup extra-virgin olive oil
FOR THE SALAD
- 2 cups cauliflower florets
- 1 medium red onion, chopped
- 2 teaspoons fresh thyme leaves
- 2 tablespoons fresh parsley leaves, chopped
- 3 cloves garlic, chopped
- ⅓ cup almonds, chopped
- 1 teaspoon lemon zest
- Juice of 1 lemon
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 head Treviso radicchio, coarsely chopped
- 2 cups cooked farro
- ¼ cup feta cheese, crumbled (optional)
Instructions
For the Lemon-Anchovy Dressing:
- Combine garlic, anchovies, lemon juice and olive oil in a blender, and blend until totally emulsified.
For the salad:
- Preheat oven to 375°F. Toss cauliflower florets, onions, thyme, parsley, garlic, almonds and lemon zest on a large sheet tray lined with parchment paper. Add lemon juice, olive oil, salt and pepper and toss with your hands to coat. Roast until golden brown, about 25 minutes.
- Place the raw radicchio, cooked farro and the roasted vegetables in a large mixing bowl, and mix well. Drizzle dressing all over and toss well while still warm. Garnish with feta crumbles, if using.
