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.

Prosciutto-Wrapped Artichokes

  • 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

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.

Published on May 10, 2017
About the Author
Matt Kettmann
Contributing Editor

Reviews wines from California.

A fifth generation Californian originally from San Jose, Matt Kettmann covers California’s Central Coast and South Coast for the magazine. He is also the senior editor of The Santa Barbara Independent, where he’s worked since 1999, has written for the New York Times, Time Magazine, Wine Spectator, and Smithsonian, and co-founded New Noise Santa Barbara, a music festival.


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