Arugula farro soy summer salad

 

Ingredients

Farro

• 1 TBSP kosher salt

• ⅓ CUP farro

• 2 TSP soy sauce

• 2 TSP lime juice

• 1 small garlic clove, grated on a Microplane or minced

• ¼ teaspoon freshly ground black pepper

• 3 tablespoons extra-virgin olive oil

Mix-ins

• 5oz arugula

• Roasted eggplant squares (roasted in OO and sage)

• Charred scallions

• Charred asparagus

• Crumbled feta

• Cherry tomatoes

 

 

Instructions

Farro

1. Fill a small pot with water, add salt and bring to a boil. Add farro, cover, and simmer until al dente, about 20 minutes. Depending on the brand of farro, it could take a few minutes more.

2. While farro is cooking, prepare dressing. Whisk together 2 teaspoons soy sauce, lime juice, garlic, and pepper. Drizzle in 3 tablespoons oil, whisking constantly.

3. Drain farro and stir immediately into dressing while still warm. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours.

Veggies

1. Roast eggplant in OO and sage for ~30 min at 400F

2. Char scallions and asparagus on grills

Mixing

1. Mix farro, arugula, veggies together

2. Top with crumbled feta

Serving

1. Salad

2. Whole grain bread

3. Tzatziki