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Ingredients

• 1 pound  farro, rinsed and drained
• 2   carrots, halved crosswise
• 1   small onion, halved
• 1   celery rib, halved crosswise
• 2   garlic cloves, crushed
• 1   bay leaf
•   Canola oil, for frying
• 2   large heads of cauliflower, cut into 1-inch florets (2 1/2 pounds each)
• 1/2 pound  prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
• 1/2 cup  extra-virgin olive oil
• 5 tablespoons  fresh lemon juice
• 1/4 cup  chopped flat-leaf parsley
• 2 teaspoons  chopped marjoram
•   Kosher salt and freshly ground pepper

Description

Cooks In Italy Fry Cauliflower To Bring Out Its Nuttiness. Here, Ethan Stowell Deep-fries It For A Salad With Salty Prosciutto And Nubby Farro (a Variety Of Whole-grain Wheat).

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