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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.