Recipe courtesy of Tia Mowry
Episode: Full House
Arugula and Farro Salad with Garlic Vinaigrette
Total:
1 hr 10 min
(includes cooling time)
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 10 min
(includes cooling time)
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 10 min
(includes cooling time)
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Vinaigrette:
  • 1/2 cup olive oil
  • 1/4 cup garlic cloves, peeled 
  • 1 tablespoon sherry vinegar 
  • Kosher salt and freshly ground black pepper
Salad:
  • 4 cups arugula
  • 3/4 cup cooked farro
  • 1/2 cup dried cranberries 
  • 1/4 cup crumbled goat cheese

Directions

For the vinaigrette: Heat the oil and garlic cloves in a small saucepan over medium-high heat until simmering. Adjust the heat to maintain a slow simmer. Cook until the garlic is tender and golden, 25 to 30 minutes. Let cool to room temperature. (The garlic and oil can be refrigerated in an airtight container for up to 1 month.)

In a food processor, combine the fried garlic, 1/4 cup of the garlic oil, the vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Puree until smooth.

For the salad: Combine the arugula, farro, cranberries and goat cheese in a large bowl. Toss with the vinaigrette.

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