Tender farro, cooked in reserved clam juice topped with sautéed Chopped Ocean Clams, chopped bacon, hard-boiled egg, blue cheese crumbles, diced avocado and cherry tomatoes, drizzled with a red wine vinaigrette.
Yield: 2 Servings
In a small saucepot, cook the farro in the reserved clam juice and water for 20-25 minutes, or until the farro is tender. Strain the farro if there is any leftover liquid and refrigerate. Heat a small sauté pan on medium heat with butter. Add in Chopped Ocean Clams and cook for 1-2 minutes or until heated throughout. Sprinkle on parsley and remove from heat. Once the farro has cooled, divide the farro into two salad bowls. Top each bowl with equal amounts of Chopped Ocean Clams, chopped bacon, hard-boiled egg, blue cheese crumbles, avocado and cherry tomatoes. Drizzle each with the red wine vinaigrette.