Summer Recipe Roundup: Paul Newman's Own

Summer is a wonderful time to gather with family and cook out. Of course, one must wait 'till evening, lest the sun bake us alive, the family dog is taking swipes at our hamburger turnin' hand and kids are as rambunctious as ever! Still.

The best outings can create memories for a lifetime and what better way to tend to guests, than to have a well-done salad for the spread.

Recently, we tried the following;
(1) 16-Ounce Bottle: Lite Balsamic
(1) 16-Ounce Bottle: Caeser
(1) 16-Ounce Bottle: Sesame Ginger

Hence, we offer up the following;

Chef Hugh Acheson for Newman's Own (Serves 4)

• ½ cup farro 
• 1 teaspoon kosher salt 
• 2 cups peanut oil 
• 2 pounds heirloom tomatoes, cored and sliced into half moons 
• 2 cups chopped seedless cucumber 
• 2 cups arugula leaves Freshly ground black pepper to taste 
• 3 tablespoons Newman’s Own Family Recipe Italian Vinaigrette 

Bring 2 cups of water to a boil and add ½ teaspoon of salt and the farro.   Lower heat to medium-high and cook farro until it is tender and then strain the farro. Set aside on a paper towel to leach as much of the water off of the farro.   In a small pot heat the peanut oil to 350°F.  Add the farro and fry until crisp, about 1 minute to 1½ minutes.  You want them crisp, but with a bite to them.  Arrange the sliced tomatoes on a large platter and season them with the remaining salt.   Drizzle half of the vinaigrette over the tomatoes.   In a large bowl combine the cucumber and arugula.  Dress with remaining vinaigrette and toss well.  Layer cucumber and arugula in the center of the platter.  Garnish with the crisp farro.

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