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Here=-=-=-=-=-=-=-=-=-=-=-=-=-= Hi ,Hope you had a wonderful weekend. Today’s 5 star secret recipe comes from Bestia, a trendy Italian restaurant in Los Angeles. This acclaimed husband and wife team highlights creative seasonal fare. One of the amazing dishes from the menu is the farro salad with cauliflower and avocado cream.Chef Menashe finely shaves the the cauliflower and tosses it with
a bright avocado purée. He takes the shavings and uses them to cover a mound of farro studded with toasted pine nuts, onion, chopped fresh herbs and a drizzle of red wine vinaigrette. And he finishes the salad with pickled Fresno chiles, mint leaves and shaved Montasio cheese.Enjoy!=-=-=-=-=-=-=-=-=-=-=-=-=-=New 5 Star Secret Recipe=-=-=-=-=-=-=-=-=-=-=-=-=-=Bestia’s Farro Salad with Cauliflower and Avocado Cream PICKLED FRESNO CHILES:8 Fresno chiles, seeds removed, sliced into 1/8-inch rounds2 teaspoons sugar1½ tablespoons kosher salt½ cup red wine vinegar3 tablespoons extra-virgin olive oilIn a medium bowl, toss the sliced chiles with the sugar
and salt. Set aside for 30 minutes.Add the red wine vinegar and olive oil, cover and let sit at room temperature for 24 to 48 hours, or until the chiles have reached the desired flavor. This makes a generous 1 ½ cups pickled chiles, more than is needed for the remainder of the recipe. Store in an airtight container in the refrigerator for up to 3 months.RED WINE VINAIGRETTE:1 teaspoon finely chopped shallot¼ cup red wine vinegar½ teaspoon kosher saltPinch
freshly ground black pepper½ cup extra-virgin olive oilIn a medium bowl, combine the shallot and red wine vinegar. Set aside for 10 minutes. Add the salt and pepper, then drizzle in the olive oil while whisking to combine. This makes about ¾ cup vinaigrette, more than is needed for the remainder of the recipe. The vinaigrette will keep, covered and refrigerated, up to 1 week; whisk before using.AVOCADO PURÉE:1 avocado3 tablespoons olive oil2 teaspoons
champagne vinegar2 teaspoons toasted pine nuts1 teaspoon fish sauce, preferably Red Boat brand½ teaspoon salt½ cup chopped parsley1 clove garlic, very finely grated1 teaspoon lemon juiceIn a blender jar, combine the avocado, oil, vinegar, pine nuts, fish sauce, salt, parsley and lemon juice and purée until smooth. Add a tablespoon of water at a time until consistency is smooth. This makes about 1 ½ cups avocado purée, which will keep, covered and refrigerated, up
to 2 days.FARRO:2 cups farro1 rib celery, cut in half1 small carrot, cut in half3 fresh bay leaves or 1 dry1 Fresno chile, halved lengthwise½ yellow onion, quartered2 tablespoons kosher salt2 quarts water2 tablespoons extra-virgin olive oilIn a medium saucepot, combine the farro, celery, carrot, bay leaves, Fresno chile, onion, salt and water and bring to a boil. Reduce the heat to a simmer and cook uncovered, skimming off any foam that
forms, for 30 to 40 minutes or until the farro is cooked but still has a firm, chewy texture. Remove the pot from the heat and set aside for 10 minutes before straining.Line a sheet tray with parchment and spread the strained farro out into an even layer and, using tongs, pick out all of the vegetables and aromatics and discard. Drizzle the farro with the olive oil and toss. This makes about 6 cups farro which will keep, covered and refrigerated, up to 3 days.FARRO SALAD WITH
CAULIFLOWER AND AVOCADO CREAM:2 cups prepared farro¼ cup toasted pine nuts2 tablespoons finely diced red onion¼ cup chopped mint2 tablespoons rough-chopped parsleyPrepared red wine vinaigrette12 whole mint leaves16 slices of prepared pickled Fresno chileSalt and pepper to taste¼ cauliflower, thinly shaved with a mandolin1 ounce Montasio cheese (or Parmigiano or Capra Sarda), shavedPrepared Avocado creamIn a bowl, combine the farro, pine
nuts, diced red onion, chopped mint and parsley and drizzle with red wine vinaigrette. Season with salt and pepper, and toss until ingredients are all incorporated. Do not over mix. Place on a plate.In a separate bowl, combine the shaved cauliflower and avocado purée and season to taste. Make sure the cauliflower is completely covered with the purée.Pile the cauliflower on top of the plated farro and garnish with the whole mint leaves, pickled Fresno chile and shaved
cheese.Serves 4Share This Recipe: Source: LA TimesUntil Next Time… Be Well!Kind Regards,RonPS- Join us on Facebook and get more recipes and freebies: Go HerePPS- Forward this
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