SaladIshan Jain

Sautéed Prawns over Farro Salad with Delicata Squash and Citrus & Thyme Gremolata

SaladIshan Jain
Photo by Marc Howard/TGO Photo I love this salad because it’s perfect for a healthy weeknight dinner or a Sunday lunch with friends. You can roast the squash, cook the farro, and make the gremolata in advance, so all you have to do right before serving is sauté the prawns and re-warm the farro and squash. If you can’t find delicata squash, substitute acorn or even butternut squash. I get beautiful, head-on Gulf prawns from my seafood guys. I think that they give the dish more flavor and make a big difference with presentation. But you can easily substitute large headless prawns and the salad will still be great. If you want head-on prawns (preferably from the Gulf) ask your fishmonger. They should be able to order them for you if they don’t already carry them. Total Time: 1 hour Serves 6 to 8 Ingredients Farro 2 cups semi-pearled farro ¼ cup olive oil 1 sweet onion, diced (about 2 cups) 1 tablespoon garlic, finely chopped or grated 1½ teaspoons salt ½ teaspoon pepper 5 oz baby arugula Squash 1 large or 2 small delicate squash ¼ cup olive oil 1 teaspoon salt ½ teaspoon pepper Citrus & Thyme Gremolata ½ cup finely chopped Italian parsley 2 garlic cloves, grated or finely chopped ¼ cup finely diced shallot 2 teaspoons finely chopped fresh thyme leaves 1 tablespoon orange zest 2 teaspoons lemon zest ¼ teaspoon salt ¼ teaspoon red pepper flakes Prawns 16 jumbo head-on prawns, head and tail left intact, middle shell removed and body deveined ½ cup olive oil 1 teaspoon salt ½ teaspoon pepper Preparation Preheat an oven to 400°F. Squash Cut one end of the squash off and discard. Using a spoon, scrape the seeds out of the inside of the squash, and then slice into ½-inch rounds. Place the rounds on a baking sheet lined with parchment paper or tin foil. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, or until golden at the edges and soft. While the squash is roasting, cook the farro. Farro Bring a pot of salted water to a boil and add the farro. Cook for 15 to 20 minutes, or until the farro is translucent at the edges and tender – it should still be slightly chewy. Drain and set aside. While the farro is cooking, make the gremolata. When the gremolata is ready, heat a large sauté pan over medium heat. Add the olive oil and onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Add the farro and salt and cook for another minute. Transfer to a large bowl and let cool slightly while you sauté the prawns. Citrus & Thyme Gremolata Mix all ingredients together until the gremolata is crumbly and moist. Let rest at room temperature until serving. Prawns Heat a large non-stick sauté pan over high heat until very hot. Sprinkle the prawns with salt and pepper. Add the olive oil and then the prawns to the pan – they should sizzle like crazy! Cook for 1 to 2 minutes on each side, making sure to gently flip them so that the heads stay intact. To Serve When the prawns are ready, add the arugula to the farro and toss gently. Place some of the squash rounds on the bottom of a serving platter, or divide between plates. Top the squash with the salad, layering more rounds of squash in between the salad. Top the salad with the prawns and then sprinkle gremolata over the prawns and serve.

Photo by Marc Howard/TGO Photo

I love this salad because it’s perfect for a healthy weeknight dinner or a Sunday lunch with friends. You can roast the squash, cook the farro, and make the gremolata in advance, so all you have to do right before serving is sauté the prawns and re-warm the farro and squash. If you can’t find delicata squash, substitute acorn or even butternut squash. I get beautiful, head-on Gulf prawns from my seafood guys. I think that they give the dish more flavor and make a big difference with presentation. But you can easily substitute large headless prawns and the salad will still be great. If you want head-on prawns (preferably from the Gulf) ask your fishmonger. They should be able to order them for you if they don’t already carry them.

Total Time: 1 hour
Serves 6 to 8

Ingredients

Farro

2 cups semi-pearled farro
¼ cup olive oil
1 sweet onion, diced (about 2 cups)
1 tablespoon garlic, finely chopped or grated
1½ teaspoons salt
½ teaspoon pepper
5 oz baby arugula

Squash

1 large or 2 small delicate squash
¼ cup olive oil
1 teaspoon salt
½ teaspoon pepper

Citrus & Thyme Gremolata

½ cup finely chopped Italian parsley
2 garlic cloves, grated or finely chopped
¼ cup finely diced shallot
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon orange zest
2 teaspoons lemon zest
¼ teaspoon salt
¼ teaspoon red pepper flakes

Prawns

16 jumbo head-on prawns, head and tail left intact, middle shell removed and body deveined
½ cup olive oil
1 teaspoon salt
½ teaspoon pepper

Preparation

Preheat an oven to 400°F.

Squash

Cut one end of the squash off and discard. Using a spoon, scrape the seeds out of the inside of the squash, and then slice into ½-inch rounds. Place the rounds on a baking sheet lined with parchment paper or tin foil. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, or until golden at the edges and soft. While the squash is roasting, cook the farro.

Farro

Bring a pot of salted water to a boil and add the farro. Cook for 15 to 20 minutes, or until the farro is translucent at the edges and tender – it should still be slightly chewy. Drain and set aside. While the farro is cooking, make the gremolata.

When the gremolata is ready, heat a large sauté pan over medium heat. Add the olive oil and onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Add the farro and salt and cook for another minute. Transfer to a large bowl and let cool slightly while you sauté the prawns.

Citrus & Thyme Gremolata

Mix all ingredients together until the gremolata is crumbly and moist. Let rest at room temperature until serving.

Prawns

Heat a large non-stick sauté pan over high heat until very hot. Sprinkle the prawns with salt and pepper. Add the olive oil and then the prawns to the pan – they should sizzle like crazy! Cook for 1 to 2 minutes on each side, making sure to gently flip them so that the heads stay intact.

To Serve

When the prawns are ready, add the arugula to the farro and toss gently. Place some of the squash rounds on the bottom of a serving platter, or divide between plates. Top the squash with the salad, layering more rounds of squash in between the salad. Top the salad with the prawns and then sprinkle gremolata over the prawns and serve.