Kale Farro Salad

kalefarro


 

Ingredients:

  • 1 cup farro
  • 3 cups water
  • ⅓ cup cherry or grape tomatoes
  • 2 cups kale
  • 1 shallot, sliced
  • ⅓ cup feta, cubed or crumbled
  • 2 tsp salt for the boiling water

For the Vinaigrette

  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. olive oil, plus more for sautéeing
  • 3 fresh basil leaves, torn
  • ½ tsp. stone ground mustard
  • 1 tsp. honey
  • squeeze of lemon (optional)
  • black pepper
  • pinch of salt

Instructions:

  1. Bring 3 cups of water to a boil with tsp. salt. Add the farro and reduce heat to a simmer. Simmer for about 15 minutes, or until the farro is tender, yet still has a bite. Drain in a colander.
  2. While the farro is cooking, sauté the tomatoes with a touch of olive oil over medium heat for 5 minutes. Add the sliced shallots and sauté for another 5 minutes, or until tomatoes are softened, making sure not to burn the shallots. Set aside in a bowl.
  3. In the same pan, sauté the kale with salt and pepper and a little more olive oil for 3-5 minutes until softened but still has a bite.
  4. Whisk the red wine vinegar, mustard, honey, and olive oil in a small bowl. Season with salt and pepper and add the basil.
  5. Mix the vinaigrette with the farro and top with the sautéed tomatoes, kale, and add the diced feta. Add a squeeze of lemon and black pepper. Serve warm or cold.

Yield: 2 servings

sigg

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