Ingredients
Scale
- Kosher salt
- ½ cup farro
- 2 cups canola oil
- 2 pounds of tomatoes, cored, halved, and sliced into half-moons
- 1/3 cup Roasted Tomato–Miso Vinaigrette (recipe follows)
- 4 oz. Robiola Bosina cheese
- 2 cups arugula leaves
- Freshly ground black pepper
Instructions
- Bring 2 cups of water to a boil in a saucepan, and add ½ teaspoon kosher salt and the farro. Lower the heat to a simmer and cook the farro until it is tender, 25 to 30 minutes. Strain the farro. Spread it out on a large platter lined with paper towels to steam off and drain off as much of the water as possible.
- In a large saucepan, heat the canola oil to 350°F. Add the farro, in batches, and fry until crisp, 1 to 11/2 minutes.
- Remove from the oil and drain on the platter, lined with fresh paper towels. Season with kosher salt to taste.
- Smear cheese onto the bottom of the platter.
- Arrange the sliced tomatoes on a large platter and season them with kosher salt. Drizzle half of the vinaigrette over the tomatoes. In a large bowl, toss the arugula with the remaining vinaigrette. Place the greens over the tomatoes. Garnish with the crisp farro and season with freshly ground black pepper to taste.