SQUASH AND FARRO SALAD

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SQUASH AND FARRO SALAD

Photography by Barry Frankel
Course: Salad
Author: Chef Dan Robayo

Equipment

  • Baking Tray

Ingredients

  • Roasted Kobocha Squash Warmed
  • Local Goat Cheese
  • Farro Cooked and Cooled
  • Arugula Cleaned and Dried
  • Basil Cleaned and Chopped
  • Mint Cleaned and Minced
  • Micro Basil
  • Edible Flowers
  • Salt and Pepper
  • Citrus Oil Recipe Below

Citrus Oil

  • 1 Part Fresh Squeezed Citrus Juice
  • 4 Parts Quality Olive Oil

Instructions

Prepare Citrus Oil.

  • Slowly whisk olive oil into the citrus juice until the mixture has emulsified.

Prepare and Plate Salad.

  • Slice and bake the squash. Warm it for the salad if not using immediately.
  • Toss remaining ingredients in citrus oil, then toss in squash.
  • Arrange on a plate or low bowl.
  • Garnish with micro greens and edible flowers.
  • Be creative in arranging the squash, goat cheese and edible flowers.