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Categories:
Salad salt olive oil farro water lemon arugula burata cheese nuts artichokes baby artichokes water lemon juice white wine vinegar white wine garlic thyme olive oil salt Pesto fresh basil mint fresh parsely clove garlic lemon salt olive oil
Viewed: 68 - Published at: 3 months agoIngredients
- Salad
- 1 small delicata squash, peeled, halved and seeded
- Salt and Pepper
- 2 tbsp olive oil
- 1/2 cup farro
- 3 cups water
- juice and zest of 1 lemon
- 1/2 cup loosely packed arugula
- 4 oz burata cheese, torn
- 3 tbsp toasted pine nuts
- Artichokes
- 3 baby artichokes, trimmed
- water to soak, plus 2 cups for braising
- Fresh lemon juice to soak, plus 1/2 cup for braising
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 8 cloves garlic
- 1/2 tsp thyme
- 2 1/2 tbsp olive oil
- 1 tbsp salt
- Pesto
- 1/4 cup loosely packed fresh basil
- 1/4 cup loosely packed fresh mint
- 3 tbsp chopped fresh parsely
- 1 small clove garlic
- juice of 1/4 lemon
- salt
- 1 tbsp olive oil
Method
- Preheat oven to 350. Place squash on baking sheet, season with salt and pepper and drizzle with 1 tbsp oil. Roast until fork tender, 15 - 20 minutes. Let cool and chop into large dice. Set aside 1/2 cup and reserve remainder for another use.
- Meanwhile, cook farro in a medium pot over medium low heat. Bring farro and water to boil, then reduce heat and simmer until tender, about 30 minutes. Drain and put in large bowl.
- While squash and farro cook, braise artichokes. Soak articokes in water with a squeeze of lemon juice 5 minutes, then drain. In a stock pot, combine all ingredients and simmer over medium heat until artichokes are soft, about 30 minutes. Drain and halve artichokes.
- Make pesto: Combine all ingredients except oil in food processor. With motor running, drizzle in oil until a thick paste forms.
- Make salad: Toss cooked farro with 2 tbsp pesto. Season with salt and pepper, then stir in lemon juice, zest and remaining oil. Gently fold in arugula. Garnish with roasted squash, burata, braised artichokes and pin nuts.
