• 8 cup water
• 20 ounce pearled farro
• 1 tablespoon Kosher salt
• 2 pound tomato medium dice
• 1 cup red onion small dice
• 2 tablespoon fresh oregano chopped
• ½ cup Italian parsley chopped

For the vinaigrette:

• 2 clove garlic
• ¼ cup balsamic vinegar
• ¼ teaspoon freshly ground black pepper
• ⅓ cup extra virgin olive oil

For the dressing:

• ¼ cup lime juice
• 2 tablespoon honey
• ½ teaspoon ground cumin
• 1 clove garlic finely minced
• ½ teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoon avocado oil
• 2 tablespoon extra virgin olive oil

For the tortilla strips:

• 6 each corn tortilla six inch
• 1 ½ tablespoon avocado oil
• ½ teaspoon Kosher salt

For the salad:

• 1 head romaine lettuce chopped into ½ inch pieces
• 1 each red bell pepper ¼ inch dice
• ½ each red onion ¼ inch dice
• ½ each jicama peeled and ¼ inch dice
• 1 each zucchini medium, ¼ inch dice
• 4 each tomato medium, seeded and diced
• 1 ½ cup frozen corn kernels or fresh if available
• 15 ounce canned black beans drained and rinsed, or other beans of your preference
• ½ cup fresh cilantro chopped

• 2 head romaine lettuce large; chopped, washed and dried in a salad spinner

For the croutons:

• ½ loaf French bread cut into 1-inch cubes
• 3 tablespoon extra virgin olive oil
• 2 clove garlic peeled and smashed

For the dressing:

• 2 clove garlic roughly chopped
• 5 canned anchovy fillets 1 can
• 1 tablespoon Dijon mustard
• 1 egg set in boiling water for 30 seconds
• ½ cup extra virgin olive oil
• 1 lemon juiced
• ½ cup Parmesan cheese grated, plus more for garnish
• Kosher salt to taste
• freshly ground black pepper to taste