Julia Levy


Ingredient Checklist


Instructions Checklist
  • For the toasted farro: Cook farro per package directions (you will need 1/2 cup cooked). Let cool. Heat 2 tsp. grapeseed oil in a large nonstick skillet over high heat. Spread farro in an even layer. Cook, stirring once, until toasted, 5 minutes.

  • For the red wine vinaigrette: Whisk 2 Tbsp. red wine vinegar, 1 tsp each fresh lemon juice and Dijon mustard, and 1/4 tsp. each kosher salt and black pepper. Whisk in 1/4 cup extra-virgin olive oil in a steady stream. Cover: keep at room temperature.

  • Toss together romaine, cucumber, and peppers in a bowl. Top with steak, zucchini, and eggplant. Drizzle with vinaigrette; sprinkle with farro.

Nutrition Facts

422 calories; fat 27g; saturated fat 5g; cholesterol 59mg; fiber 7g; protein 26g; carbohydrates 21g; sodium 638mg; iron 4mg; calcium 85mg.