BLEECKER SALAD Recipe
toasted farro, seasonal veggies, roasted cashews, ricotta whip, scallion vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
Prepare the Farro
In a medium saucepan, bring the water to a boil. Add the farro, reduce heat to low, and simmer uncovered for about 25-30 minutes or until tender. Drain and let it cool.
Roast the Vegetables
Preheat the oven to 400°F (200°C). Chop seasonal vegetables into bite-sized pieces. Toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
Prepare the Ricotta Whip
In a bowl, whisk together ricotta cheese, lemon juice, salt, and pepper until smooth. You can use a food processor for a creamier texture.
Make the Scallion Vinaigrette
In a small bowl, mix chopped scallions, olive oil, lemon juice, salt, and pepper to create the vinaigrette.
Assemble the Salad
In a large bowl, combine the cooked farro, roasted vegetables, and roasted cashews. Drizzle with scallion vinaigrette and toss to combine. Serve with a dollop of ricotta whip on top.
