The ninth installment of our Sous Chef Series brings us to Los Angeles' renowned Campanile. The restaurant's farro salad is rich in flavor and color, eradicating any thoughts of lettuce being mandatory in salads. Campanile's recently departed chef de cuisine, Erica Lins, starts the dish by toasting the ancient grain farro, further enhancing its nutty flavor. She then cooks the farro in water, while making the cumin-scented dressing. Laced with lemon juice and red wine vinegar, the dressing bursts with the spicy aroma of ground cumin. The cooked farro is tossed with the dressing and a mix of sliced pears and black olives, punctuating the dish with sweet and salty notes. Topped with brilliant pink pomegranate seeds and mild ricotta salata, this farro salad is a balanced blend of earthy, sweet and bright flavors--ideal enjoyed either as a side dish or a light meal.

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