From: Il Cane Rosso, San Francisco. Yield: 24 ¾-cup servings. Vinaigrette: 1½ cups extra virgin olive oil 1½ cups champagne vinegar ¾ cup freshly squeezed lemon juice ¾ cup finely chopped mint ¾ cup thinly sliced scallion, white and light green portion 2 Tbsp. Dijon mustard Salad: 12 cups cooked farro, room temperature 6 cups cooked ½” beet pieces to taste, kosher salt and freshly ground black pepper 6 cups arugula or ...

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