Vegetable & Farro Salad with Shaved Pecorino

This is a salad that I first enjoyed at the Cheesecake Factory restaurant (hard to imagine that I ordered a salad there….!)


INGREDIENTS:
1 Cup Semi-Pearled Farro
1 1/2 Cups Water
2 Cups Arugula
1 Zucchini, Sliced and Quartered (Skin On)
1 Cup Green Beans, Chopped
1 Cup Grape Tomatoes, Sliced in Half
1 Red Apple, Cubed (Skin On)
1 Cup Fennel, Sliced Thin
Pecorino Cheese, Large Grated Slices

Dressing:
Good Seasons Italian Salad Dressing (using white balsamic vinegar)

 

DIRECTIONS:
Combine the farro and water in a medium saucepan over medium-high heat. Bring the water to a boil, then reduce the heat so the liquid is barely bubbling; cover and cook for 20 minutes. Remove from the heat; drain any excess water, cover and let stand for at least 10 minutes or until it cools to room temperature. Meanwhile, place the green beans in salted boiling water for approx. 3 minutes, then drain and place in cold water to seal the color (drain when ready to use). In a large mixing bowl, combine the cooked farro, the cooked green beans, and all other ingredients. Dress with the white balsamic vinegar and place in a serving bowl. Top with additional pecorino cheese as desired.

ZUPPA E INSALATA - VEGETABLE & FARRO SALAD WITH SHAVED PECORINO

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