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Arugula & Farro Salad

Courtesy Brian Collins, chef/owner, Ember, Arroyo Grande, California

This arugula salad is a base for which Brian Collins, chef/owner of Ember, uses for his prosciutto-wrapped artichokes. However, the simple base itself—argula, farro, lemon juice, olive oil and just a touch of seasoning—can be the blank canvas a creative home cook can use to experiment with a variety of flavors and ingredients.

Ingredients

½ pound baby arugula, preferably organic
¼ cup cooked farro
½ teaspoon lemon juice, or to taste
1 teaspoon extra-virgin olive oil
Salt, to taste
Pepper, to taste

Directions

Add arugula and farro to mixing bowl. Season with salt and pepper. Add lemon juice, and drizzle with olive oil. Toss salad gently. Divide among four plates. Serves 4.