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.
Published: May 10, 2017
Ingredients
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
Directions
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.
