Farro Beet Salad
Il Cane Rosso
The cooked beets turn the farro bright red, making this grain salad a colorful addition to a March menu. Although beets are a wintry vegetable, there are hints of spring in the minty citrus vinaigrette and fresh notes from the creamy white cheese.
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 scallions
2 tbsp. Dijon mustard
12 cups cooked farro, at room temperature
6 cups cooked beets, cut in ½-in. pieces
Kosher salt and freshly ground black pepper, to taste
6 cups arugula or mustard greens
1 1/2 cups fromage blanc or whole-milk feta cheese
1. For vinaigrette, whisk together olive oil, vinegar, lemon juice, mint, scallions and mustard; set aside.
2. In hotel pan, combine farro and beets. Pour vinaigrette on top, stir to coat and let stand for 30 minutes. Season with salt and pepper to taste.
3. Just before serving, fold in arugula. Garnish top with dollops of fromage blanc or crumbles of feta cheese.
Photo courtesy of California Milk Advisory Board