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RECIPE

Herbed Emmer Farro Salad with Yuzu Vinaigrette
6
A fresh and vibrant ancient grain salad featuring chewy Emmer farro, tender herbs, peppery arugula, and a bright citrusy yuzu vinaigrette. Perfect served alongside grilled salmon, roasted vegetables, or as a nourishing meal on its own. This is our go-to food show sampling recipe, its easy and performs well with large volumes.
Ingredients
Salad Base
  • 3 cups cooked Emmer farro Approx. 1 cup, dry
  • 1/2 cup fresh dill chopped
  • 1/2 cup fresh parsley chopped
  • 1/2 cup fresh mint chopped
  • 2 tablespoons minced fresh chives
  • 3 cups arugula slightly torn
  • 1/4 cup shallots finely diced
  • Sea salt to taste
Yuzu Vinaigrette
  • 1/4 cup bottled yuzu juice
  • 4 teaspoons rice vinegar
  • 2 teaspoons tamari sauce
  • 1/2 cup olive oil
  • 4 teaspoons honey or maple syrup
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon sea salt or to taste
  • 1/2 teaspoon black pepper or to taste
Instructions
  • Cook and cool Bluebird's Whole Grain Emmer Farro. This can be done a day in advance and stored in the refrigerator.
  • In a small bowl or jar, whisk together the yuzu juice, rice vinegar, soy sauce, honey (or maple syrup), and grated ginger. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper to taste.
  • In a large serving bowl, combine the cooked Emmer farro, dill, parsley, mint, chives, arugula, and diced shallots.
  • Drizzle with yuzu vinaigrette to taste and toss gently until evenly coated. You may have excess.
  • Season with additional sea salt as needed and serve slightly warm or chilled.