Asparagus-Farro Salad | Gordon Food Service

Name: Asparagus-Farro Salad | Gordon Food Service
Ingredients: 3.8 L. Water; 4 Tbsp. GFS Vegetable Base; 59 ml. Extra Virgin Olive Oil; 1/2 kg. Jumbo Spanish Onions, diced; 0.2 kg. Markon Jumbo Celery, diced; 1 Tbsp. Chopped Garlic; 4 ct. Trade East Whole Bay Leaves Spice; 1 kg. Farro; 1/2 kg. GFS Sliced Unsalted Blanched Almonds, toasted; 0.9 kg. Jumbo Asparagus; 0.9 kg. Markon Jumbo Carrots; 14 g. Markon Mint Leaves, trimmed and chopped; 0.9 kg. Pepper Mill Fuji Apple Dressing; 1/2 kg. Markon Conventional Spring Mix

gfs.ca

1. Dissolve the vegetable base in 1 gal. of boiling water. Reduce to simmer. 2. In a heated rondeau, sauté onions, celery, garlic and bay leaves in heated oil

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