Arugula Recipe

Cook farro

Rinse 3 tbs pearled farro under cold water. Combine farro and 1 cup water in a small saucepan. Bring to a gentle boil, then reduce heat to low, cover and simmer until tender, about 12–15 minutes. Check - farro should be cooked through but not mushy. Drain any excess water and season with 1 tsp fine sea salt. Spread farro on a plate to cool and dry for 10–15 minutes.

Crisp farro

Heat 2 tbs olive oil in a small skillet over medium-high heat until shimmering. Add the cooled farro in a single layer and let it cook, stirring occasionally, until farro becomes golden-brown and crisp in places, about 6–8 minutes. Transfer to a paper towel-lined plate to drain. Keep warm or let cool completely; it will stay crisp. Taste and adjust salt as needed.

In a small bowl or jar combine 3 tbs fresh orange juice, 1 tbs fresh lemon juice, 1 tsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), and 1 tbsp finely minced shallot. Whisk or shake to combine.

Slowly whisk in 4 tbs extra-virgin olive oil until the dressing emulsifies. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or sweetness to preference (add more honey for sweetness or a splash more lemon for brightness). Refrigerate briefly if not using immediately; bring to room temperature before dressing the salad.

Prepare produce: Trim and discard tough stems from 6 cups arugula; rinse and spin dry or pat dry thoroughly. Trim the fennel bulb: cut off core end and fronds; reserve fronds for garnish. Very thinly slice the fennel bulb using a sharp knife or mandoline into delicate shavings. Halve 1 cup red and 1 cup green seedless grapes. Chop reserved fennel fronds for garnish.

Assemble salad: In a large mixing bowl, combine the dried arugula, shaved fennel, and halved grapes. Add 3 tbs crispy farro and 2 tbs toasted sliced almonds if using.

Dress and toss: Drizzle about half of the citrus vinaigrette over the salad (start with ~2–3 tbs). Gently toss the salad to coat the greens and distribute grapes and fennel evenly. Taste and add more vinaigrette as needed (you likely will use all of it depending on preference).

Finish and serve: Transfer salad to a serving platter or individual plates. Sprinkle the remaining crispy farro over the top for crunch, garnish with chopped fennel fronds, and finish with a crack of freshly ground black pepper and a light pinch of sea salt to taste. Serve immediately so the farro stays crisp.