Combining vinegar, lemon juice, mint, beets, and cooked farro, this salad mixes diverse flavors and textures for a truly unique blend. This recipe was created by Il Cane Rosso on behalf of the California Milk Advisory Board.
For the vinaigrette:
1½ cups extra virgin olive oil
1½ cups champagne vinegar
¾ cup freshly squeezed lemon juice
¾ cup finely chopped mint
¾ cup thinly sliced scallion, white and light green portion
2 tbsp Dijon mustard
For the base:
12 cups cooked farro, room temperature
6 cups cooked ½-inch-pieces beets
6 cups arugula or mustard greens
1½ cups fromage blanc or whole-milk Feta cheese
To taste Kosher salt and freshly ground black pepper
1. Whisk together vinaigrette ingredients.
2. Put farro and beets in hotel pan, pour vinaigrette over the top, stir to coat, and let sit 30 minutes. Season to taste with salt and pepper.
3. Just before serving, fold in arugula. Garnish top with dollops of fromage blanc or crumbles of Feta cheese.
Yield 24 servings