Farm Salad
Mike Diskin photos
Ingredients: 15 ea. brussel sprouts 2 cups cooked farro 4 cups arugula (loosely packed)
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Sweet Che eks at: 1381 Boylst on Street Boston, MA 02215 sweetcheek sq.com
10 ea. seedless red grapes, halved Ÿ cup grated Parmesan Reggiano ½ cup roasted hazelnuts 1 tablespoon extra virgin olive oil 1 teaspoon champagne vinegar
1. Trim brussel sprouts, discarding the hard base. Remove and save outer leaves until the heart of the brussel sprout remains. 2. Cut the heart in half, season with salt, pepper and extra virgin olive oil. Roast in a pre-heated 450-degree oven until well browned (about 5 minutes). 3. Allow brussels to cool completely. 4. Toss all ingredients together and season with salt and pepper to taste.
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