- 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 (2 1/2 pounds each), cut into 1-inch florets
- 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
- In a large saucepan, combine the farro, carrots, onion, celery, garlic and bay leaf. Add enough cold water to cover the farro by 1 inch and bring to a simmer over high heat. Reduce the heat to moderate and cook until the farro is tender but chewy, 15 minutes; drain. Spread the farro on a rimmed baking sheet to cool. Discard the carrots, onion, celery, garlic and bay leaf.
- Meanwhile, in a large saucepan, heat 1 inch of canola oil over moderately high heat until a deep-fry thermometer registers 350°. Fry the cauliflower in batches until golden, 5 minutes per batch; drain.
- In a bowl, mix the farro, cauliflower, prosciutto, olive oil, lemon juice and herbs. Season with salt and pepper and serve.
