Vegetarian recipe of the day: Arugula and Faro salad 1 large bunch of arugula ( I used a whole box)- washed 1 cup faro - cooked Feta cheese – ½ lb. cubed Grape tomatoes – 1 cup sliced in half Fresh Marjoram – 2 tlbsp. Chopped ½ cup chopped almonds Olive oil – ½ cup or more, good quality Lemon juice (fresh) Salt Pepper Cook faro according to package directions ( or bring 4 cups salted water to a boil, and cook faro for aprox. 10 min.). Drain, dress with some olive oil, and leave to cool. Once the faro is cooled, chop cleaned and dried arugula roughly, and add to a large decorative bowl. Chop almonds, marjoram, and cube cheese. Cut the grape tomatoes in half. Place all in the bowl with the cooked, cooled faro. Juice two lemons. Whisk together the juice of about 1 & ½ lemons, and the remaining olive oil. Add salt and pepper to taste. Add more olive oil or lemon juice if needed. Toss salad with dressing, chill and let sit for 30 min., or it can be served whenever you wish. Notes: Faro can be cooked a day ahead. As an alternate use cooked and seasoned shrimp instead of the cheese. Any time you use feta you should check for the need for salt after adding the cheese. Substitute basil for marjoram, or just about any other herb you like. Amy V. Haas, BCCE
Posted on: Mon, 05 Aug 2013 17:39:55 +0000
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