Add a twist to your next get-together with Essensia Restaurant’s Creative Director Julie Frans fresh take on an ancient grain: farro. Grano farro has been used in Ancient Italian cuisines for thousands of years. Here, Chef Julie Frans kicks it up a notch with tangy preserved lemon and rich feta – making this the perfect side dish to a grilled steak or fish.
– Courtesy of Amber Antonelli
Recipe creator Amber Antonelli recommends making the salad a day before you plan on serving it and waiting to add the avocado and almonds until you are ready to eat. Prefer a sweeter salad? Antonelli sometimes adds thinly sliced fresh apple and dried currants for a unique twist. Not a fan of almonds? Any nut will do, but toasted is a must.