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Executive Chef Robbie Burton’s Davio's farro salad

Your spring menu staple:  Davio’s farro salad

Executive Chef Robbie Burton’s Davio's farro salad

After closing in early 2020, Davio’s Northern Italian Steakhouse officially reopened its Phipps Plaza location in November 2021, bringing its menu of handmade pasta, prime steaks and fresh seafood and salads back to Buckhead. For an at-home dish that’s as refreshing as it is hearty, Executive Chef Robbie Burton’s farro salad is easy to make— and even easier to eat. Multiply it for a larger crowd.

Farro Salad Serves 1
4 oz. cooked farro
½ oz. peas
½ oz. peppadews, sliced
1 oz. cauliflower, raw, shaved
1 oz. avocado, diced
½ oz. olive oil
1 oz. peppadew juice
1/5 oz. pea tendrils
1/3 oz. Parmigiano, shaved
salt and pepper

Cook farro al dente in water only. Place in the refrigerator until chilled. Mix in the peas, peppadews, cauliflower and avocado. Mix in the olive oil and peppadew juice. Salt and pepper to taste. Scoop into the salad bowl. Finish with pea tendrils and shaved Parmigiano.

Davio’s Northern Italian Steakhouse

BY: Claire Ruhlin

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