ALMOND CITRUS SALAD RECIPE | Woman's Era



Tomato-Arugula Farro Salad with Parsley-and-Cheese Sausage

May 7, 2008
tomato arugula farro salad with parsley and cheese sausage
Tina Rupp

Basil-scented and bursting with fresh summer flavors, this arugula salad gets topped off with links of zesty parsley-and-cheese Italian sausage.

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Cal/Serv:
Yields:
Prep Time: 0 hours 15
Cook Time: 0 hours 28
Total Time: 0 hours 43
Ingredients
farro
thin, coiled Italian parsley-and-cheese sausage
3 1/2 tbsp. basil-flavored olive oil
1 1/2 tbsp. red wine vinegar
1/2 tsp. kosher salt
1/2 tsp. Freshly ground pepper
1/2 c. torn fresh basil leaves
container baby arugula
mixed cherry tomatoes
small Red Onion
fresh mozzarella
Directions
  1. In a pot of boiling water, cook farro until just tender to the bite, 18 to 20 minutes. Drain in a colander; rinse under cold water.
  2. Meanwhile, prepare an outdoor grill or heat a stovetop grill pan over medium heat. Uncoil sausage and divide into 4 pieces; coil each piece and hold together with 2 (6-inch) bamboo skewers. Brush sausage with 1/2 tablespoon of the basil olive oil. Grill sausage 8 minutes, turning a few times, until golden brown and cooked through.
  3. In a large salad bowl, whisk the remaining 3 tablespoons basil olive oil, vinegar, salt, and pepper; stir in basil, then add farro, arugula, tomatoes, onion, and mozzarella and gently toss to combine. Divide salad among 4 plates and serve with a sausage skewer.





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Date: 13.12.2018, 18:52 / Views: 35452