Farro & Arugula Salad
Ciao! The markets in Firenze are bursting with produce. And it is true, the produce here is far more flavorful than most of the produce in the U.S. The baby arugula is so small, but bursting with a tangy spiciness. The strawberries are luscious and the red peppers are sweet. The season for artichokes (carciofo) is just ending and the season for fennel (finocchio) is in full bloom. They’ll prepare finocchio with just about anything — think finocchio pesto, shaved finocchio on top of carpaccio, minced finocchio in pan sauce…you get the idea!
So why not add finocchio to our salad? I added grapes because they were available at the market, but I also think this salad would be phenomenal with fresh figs or perfectly ripened, juicy peaches. Mmm. Is your mouth watering yet? Give this recipe your best effort and comment on your choice of fruit below.
2 large handfuls of arugula 1/2 cup farro, cooked
1/2 head asparagus, sliced on a diagonal 1 bunch grapes, figs (and)/or peaches
2 handfuls fennel, shaved
1/4 cup roasted hazelnuts, chopped
And a handful of fresh herbs (chives, fennel fonds, mint, or as desired) 8-10 slices of fresh pecorino
Ingredients (Dressing):2 Tbsp extra virgin olive oil
2 Tbsp reduced balsamic vinegar 1 tsp raw honey
1/2 tsp dijon mustard Salt & pepper, as desired
1 tsp minced shallot, optional
Fresh herbs, as desiredDirections:
Leave a comment