This salad is filling enough to be a meal on its own or enjoyed as a precursor to your dinner.
To roast peppers: Preheat oven to 400°. Remove the stems and seeds from peppers and slice them in half lengthwise. Place them skin-side up on a foil-lined baking sheet and brush each with olive oil, then sprinkle with salt and pepper. Cook in the oven for 25 – 30 minutes, until the skin begins to blacken and pull away from the pepper. Remove from the oven and wrap them in tin foil – this allows them to steam. Once cool, the skin should separate from the pepper easily. Chop the peppers into small chunks. Set aside.
To assemble salad: Cook the farro according to package instructions. While the farro is cooking, make dressing by whisking red wine vinegar and a pinch of salt and pepper in a small bowl. Slowly add the olive oil into the bowl and continue whisking until the dressing is combined. When the farro is complete, toss it with roasted peppers, arugula and dressing.
To poach egg: Bring a large pot of water to a boil. Crack the desired amount of eggs into separate bowls. Add a tablespoon of champagne wine vinegar to boiling water. Carefully pour each egg into the boiling water (this step may have to be done multiple times – I typically stick to two eggs at a time). Once the whites become opaque, about 3 minutes, remove the egg from the water using a slotted spoon. Allow the egg to drain on a paper towel.
To plate: Toss the farro salad mixture so that the arugula leaves are fully coated in dressing. Separate onto desired number of plates and top each with a poached egg.
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Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!
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