• Make the dressing: Combine all dressing ingredients in a food processor except for the olive oil. Pulse to blend. In a slow stream, add the olive oil, so you end up with an emulsified vinaigrette.
• Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.

• Combine the water and farro in a medium saucepan.
• Bring to a boil over high heat then add salt. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 20 minutes.
• Pour farro into a colander and rinse with cold water, drain. Transfer to a large bowl.
• Add the tomatoes, onion, oregano, and parsley to the bowl, tossing to combine.
• In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add some of the vinaigrette to the salad and toss, adjusting to suit taste.

• To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
• Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt and pepper. Bake for 10-12 minutes or until golden brown.
• To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
• Place some of the dressing in a large bowl. Add some lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
• Using a peeler, make curls of parmesan cheese to garnish salads if desired.

Vinaigrette

• In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.

Arugula Salad

• In a large bowl, combine the arugula, sunflower seeds and grapes. Drizzle with the vinaigrette and sprinkle with salt and pepper. Toss to combine.