Bountiful 8 Layer Farro Salad

Abundance, Layered with Quiet Intention

There is something almost meditative about building a layered salad — the slow, deliberate stacking of textures and colors, each element given its own moment before the whole comes together. Farro anchors it all, ancient and nutty and patient, sitting beneath a landscape of tender greens, soft cheese, and the small bright burst of pomegranate seeds. This is not a salad that rushes. It asks you to assemble it thoughtfully, to shake the dressing slowly in a jar, and to pause before the first forkful — when everything is still in its place, abundant and unhurried.

Ingredients

• 2 cups arugula
• 1 cup Alessi Farro, dry
• 1 tablespoon Alessi Extra Virgin Olive Oil
• 5 ounces meatless chicken cutlets or boneless, skinless chicken breast, thinly sliced
• 1/2 cups cashew nuts
• 1/2 cups crumbles goat cheese
• 1 avocado peeled, cored and sliced into small bite size pieces
• seeds from 1 pomegranate
• • Creamy Dressing • •
• 2 tablespoons Alessi Red Wine Vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons fat free Greek yogurt
• 1/4 cups Alessi Extra Virgin Olive Oil
• 1 teaspoon fresh lemon thyme leaves
• 1/4 teaspoons Alessi Kosher Sea Salt
• 1/8 teaspoons Alessi Fresh Peppercorns

Instructions

1. Put farro in a pot with 2 cups of water and a pinch of salt.
2. Bring to a boil, lower to a simmer and cover.
3. Cook for about 20 minutes, or until most of the water has been absorbed.
4. Drain farro using a colander, shake well to remove as much water as possible and set aside.
5. In a pan over medium high heat, add olive oil and chicken and cook for 3-4 minutes, until chicken is cooked through.
6. Transfer to a plate and set aside.
7. In a tall flat bowl, start by placing the arugula at the bottom of the bowl.
8. Top with farro and continue adding layers in the following order: cashews, goat cheese, avocado, meatless chicken, apples and pomegranate.
9. Put all the ingredient in a jar and tightly close the lid.
10. Shake vigorously until the mixture has emulsified.
11. Set aside.
12. Serve on plates and drizzle a little dressing on top before serving.