Salad Al Forno Recipes

Steps:

• Make the vinaigrette: whisk together the mustard and ¼ cup vinegar in a bowl.
• Slowly whisk in the olive oil; add up to ¾ teaspoon salt, and then fold in the cabbage.
• Set aside for 1 hour, at room temperature, so the cabbage has a chance to marinate.
• Preheat broiler, lay out the bacon on a pie plate or baking sheet.
• Broil the bacon, turning once, for about 5 minutes, or until it browns.
• Remove the bacon from the broiler, and immediately add the remaining vinegar to the pan; swirl together, and pour the vinegar and bacon into the cabbage; toss to combine.
• Line a large platter or individual salad plates with the bitter greens and lettuces.
• Top with the cabbage mixture and serve immediately.

Steps:

• Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes. Add 1/4 teaspoon salt, and pepper to taste.
• Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.