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Prepare Creamy Horseradish and Caesar Dressing

Finish the Salad

  • Farro, cooked 5 cups
  • Brussels sprouts, halved, roasted 1.5 lbs
  • Butternut squash, small diced, roasted 1.5 lbs
  • Parsnip, spears, roasted 1.5 lbs
  • Spinach, baby 5 cups
  • Salt – to taste
  • Lemon juice, to taste
  • Black pepper, to taste
  • Herbs de Provence, to taste
  • Cauliflower steaks, grilled 2 lbs
  • Creamy Horseradish Caesar Dressing, prepared 2.5 cups
  • Almonds, toasted 1.5 cups
  1. Prepare Creamy Horseradish and Caesar Dressing

    • Combine ingredients and mix.
    • Yield: 2 qts
  2. Finish the Salad

    • In a sauté pan warm the farro, Brussels sprouts, butternut squash, parsnips and spinach until warmed through and spinach is beginning to wilt. Add salt, pepper, Herbs de Provence, and lemon juice to taste.
    • Plate the farro mixture, top with cauliflower, drizzle the Creamy Horseradish Caesar Dressing and garnish with almonds.

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