Warm Farro and Arugula Salad
Copycat recipe from 40 North
When I was living in Austin my favorite pizza was at a place that was once a food trailer called 40 North. They had the most delicious Neopolitan crust – puffy and chewy and slightly charred. When I first discovered them I always had the marinara pizza because it didn’t contain cheese. Instead they would add veggies and olives to it for me. Later, when they moved into a brick and mortar, they added Numu vegan mozzarella to the menu – which is the best vegan mozzarella I have ever had. Many of the classic New York pizzerias offer it as an option – it’s THAT good.
But aside from the pizza, they had wonderful salads. My favorite was the warm farro and arugula salad. Sometimes I would go there just for that. Sadly, 40 North closed and I happily moved to the west coast. So I decided to create my own version. I must admit, it’s pretty darn close to the original. May my salad pay homage to a wonderful eatery from my past.
Warm Farro and Arugula Salad
recipe from Lisa Rice's Kitchen Plantastic
Ingredients
1 cup farro cooked in 3 cups veggie broth
baby arugula (1 package)
thinly sliced red onion (about a half an onion)
seeded, partially peeled and thinly sliced and small cut cucumber (1 small cake)
kalamata olives, halved (about a 1/3 of a cup)
cherry or grape tomatoes, halved (about a cup)
Toasted and sliced almonds, or pecans (a small handful)
Red wine vinegar
freshly ground black pepper
optional if not 100% oil-free: a light spritz of evoo
optional: Plant-based feta, parmesan, or havarti garnish
Instructions
Cooked the farro and drain
Toss all the salad ingredients in a bowl and drizzle on the vinegar (and spritz of evoo if using) and lotsa freshly ground black pepper. Garnish with Plant-based feta, parmesan or havarti.
Will serve 2 or 3 people.
