Lunchbreak: Two chef Tom Van Lente makes farro salad

1132 W. Grand Avenue

Farro Salad

1 head fresh broccoli
1 watermelon radish
1 head cauliflower
1/2 cup pea shoots
salt and pepper
1 candy onion
oil for roasting
2 cups farro

Clean and trim broccoli and cauliflower into florets. Pickle cauliflower. Simmer farro in stock or water, 2 to 1 ratio until al dente – 15-18 minutes. Toss broccoli florets in extra virgin olive oil, salt and pepper, roast in 400 oven for 10 minutes, lightly charred. Slice candy onions and roast exactly like the broccoli. Slice watermelon radishes. Trim pea shoots.

Candy Onion Vinaigrette

1 candy onion, sliced, roasted then chopped
1 Tbs minced chives
2 tsp Dijon mustard
1 cup good olive oil
1 tsp chardonnay vinegar
salt and pepper to taste

Put everything in mixing bowl and slowly whisk in oil.  Taste and re-season with salt and pepper if needed.

Pickled Cauliflower

1 cup chardonnay vinegar
1/2 cup sugar
1 1/4 tsp kosher salt
1 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp whole black peppercorns
pinch crushed red pepper flakes
4 sprigs fresh thyme
1 head cauliflower, cleaned and florets trimmed off stem

Stir together vinegar, sugar, salt, coriander, fennel, peppercorns, chili flakes, thyme and 2 cups water in a medium saucepan.  Bring to a boil, turn off the heat and add trimmed cauliflower.  Let stand for 2-3 minutes, pour all contents in pan in to a plastic or glass container and let sit at room temperature for an hour before refrigerating.

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