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.
- 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.