By Flavor - Gordon Food Service

Asparagus
Farro Salad
YIELD: 24 SERVINGS
REORDER NO. DESCRIPTION
AMOUNT
922850 Farro* 2¼ lbs.
273937 Trade East ® Whole Bay Leaves 3
261564 Hearthstone ® Chicken Broth 5 qts.
273775 Markon ® Lemons, juiced 2 oz.
378920 GFS ® Raw Almonds 1½ lbs.
100141 Asparagus 2¼ lbs.
562793 Markon Fresh Mind Leaves ¾ oz.
127940 Pepper Mill ® Mango Chardonnay Dressing 3 lbs.
705098 Primo Gusto ® Ricotta Cheese 6 oz.
758521 Primo Gusto Extra Virgin Olive Oil 2 Tbsp.
225053 Trade East Black Peppercorn to taste
106650 Watercress 1½ qt.
PREPARATION INSTRUCTIONS:
Wash hands. Wash all fresh, unpackaged produce under
running water. Drain well. Rinse farro in cold water. Allow
to drain. Place farro and bay leaves in a heated rondeau or
braiser. Add chicken broth and lemon juice. Cover rondeau.
Bring to a boil. Reduce heat. Allow to simmer over low
heat, stirring frequently. Keep covered between stirs. Cook
up to 1 hour or just until farro is tender. CCP: Final internal
cooking temperature must reach a minimum of 135°F, held
for a minimum of 15 seconds. Season with salt and pepper
to taste. Spread the farro in a 4” hotel pan in a single
layer. Allow to cool, uncovered. CCP: Product shall be
cooled within 2 hours from 135°F to 70°F and from 70°F
to 41°F or less within an additional 4 hours, so that the
total time of cooling from 135°F to 41°F does not exceed
6 hours. Cover with fi lm wrap and refrigerate until needed,
up to 3 days. CCP: Refrigerate at 41°F, or below. Trim the
asparagus. Slice thinly on a Japanese mandoline. Place
in a covered storage container, label, date, and refrigerate
until needed, up to 24 hours.
TO PREPARE À LA CARTE:
Crumble 8 oz. of farro into a stainless steel mixing bowl.
Add 1 oz. of roasted almonds and 1½ oz. of asparagus
and 1 tsp. chopped mint to the farro. Drizzle 2 oz. of
dressing over the farro mixture. Mix thoroughly using a
rubber spatula. Spread 1 oz. of ricotta on one side of a
chilled serving plate. Spoon the farro in the center of the
plate next to the ricotta smear. Drizzle ½ tsp. of olive oil
over the top of the ricotta. Grind the black pepper over
the top of the ricotta. Place ¼ cup of watercress (10–12
leaves) on top of the farro salad.
*Special order item. Please allow extra time for delivery.
COSTS: Selling Price $7.00; Cost per Portion $1.41;
Profi t $5.59; Food Cost 20%
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