Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Mediterranean Farro Bowl
As a foodservice provider to healthcare, B I, cultural institutions and other noncommercial operations, Elior frequently changes up the menu to keep guests engaged.
As a foodservice provider to healthcare, B I, cultural institutions and other noncommercial operations, Elior frequently changes up the menu to keep guests engaged.Photograph courtesy of Elior North America
Servings
16
16
Menu Part
- Salad
Main Ingredient
- Vegetables
Elior North America
Charlotte, N.C.
As a foodservice provider to healthcare, B&I, cultural institutions and other noncommercial operations, Elior frequently changes up the menu to keep guests engaged. The company’s seasonal plates take advantage of current market-fresh ingredients. The latest introductions in the line focus on grain and veggie combos, including this Mediterranean farro salad.
Ingredients
Vegetables
1/3 cup olive oil
2½ tsp. minced garlic
1½ lb. cherry tomatoes
1½ lb. red bell peppers
1½ lb. shiitake mushrooms
1½ lb. cremini mushrooms
1½ lb. yellow summer squash
1½ lb. eggplant
1½ lb. zucchini
Vinaigrette
2 cups olive oil
¾ cup fresh lemon juice
2 tsp. grated lemon zest
4 tbsp. liquid aminos
½ tsp. sea salt
½ tsp. ground white pepper
Salad
24 oz. canned cannellini beans
20 oz. farro
64 oz. vegetable broth
1 lb. arugula
Steps
Prepare vegetables: Preheat oven to 450 F. In large bowl, whisk olive oil and garlic; set aside.
Cut cherry tomatoes in half and set aside. Cut all remaining vegetables on the bias into half-moon slices of uniform size or cut into ½-inch cubes. Toss each vegetable except tomatoes separately in olive oil mixture; spread evenly on separate sheet pans. Roast all vegetables except tomatoes for 10 to 15 minutes until tender-crisp and lightly golden. Remove from heat and cool immediately.
Prepare vinaigrette: In bowl, whisk 2 cups olive oil with remaining ingredients until loosely blended; set aside.
Prepare salad: Drain and rinse cannellini beans. Toast uncooked farro in dry skillet until slightly golden and farro smells like toasted popcorn.
Meanwhile, in large saucepan, bring vegetable broth to a boil. Add farro and reduce heat to medium. Simmer 35 to 40 minutes until tender and all liquid is absorbed, stirring occasionally. Spread farro out on sheet pan and cool.
To assemble, spoon 4 ounces cooked farro in bottom of shallow bowl. Assemble roasted vegetables and cannellini beans around grains. Arrange baby arugula down the center and drizzle with vinaigrette.
Read more about:
RecipesYou May Also Like
