Ingredients
- 4 cups farro arugula salad
- 1 cup tomato shallot vinaigrette
- 4 (4 ounce) cod loin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons canola oil
- 4 medium size plum tomatoes
- 3 tablespoons shallots, sliced very thin
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- 2 tablespoons basil leaves, sliced thin
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground white pepper
- 1 cup farro, cooked according to package directions in vegetable stock
- 1/4 cup lemon juice
- 2 teaspoons honey
- 2 teaspoons unseasoned rice vinegar
- 2 teaspoons garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 cup olive oil
- 1/4 cup red pepper, diced 1/4 inch
- 1/4 cup yellow pepper, diced 1/4 inch
- 1 cup arugula
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Farro Salad | Gordon Food Service
gfs.ca
Farro Salad | Gordon Food Service
gfs.com