Farro And Kale Salad Recipe

Name: Farro And Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried currants; 1 cup orange juice; 4 cups thinly sliced Tuscan Kale; 2 tablespoons White Balsamic vinegar; 1.2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 4 cups cooked farro*; 1 cup pine nuts, toasted; 1 shallot finely chopped; 1/2 cup finely shredded Parmesan cheese; 3 tablespoons chives; 1/4 cup Extra-virgin olive oil; 2 tablespoons lemon juice; 1/2 teaspoon crushed red pepper; salt and fienly ground blakc pepper; freshly grated Parmesan

Servings: persons

1 cup dried currants
1 cup orange juice
4 cups thinly sliced Tuscan Kale
2 tablespoons White Balsamic vinegar
1.2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups cooked farro*
1 cup pine nuts, toasted
1 shallot finely chopped
1/2 cup finely shredded Parmesan cheese
3 tablespoons chives
1/4 cup Extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon crushed red pepper
salt and fienly ground blakc pepper
freshly grated Parmesan

1
In small bowl combine currants and orange juice. Cover with plastic wrap, chill 2 to 24 hours to plump currants. Drain currants, discard orange juice.
2
In large bowl toss kale with white balsamic vinegar, 1/2 tsp. salt and 1/4 tsp. pepper. Let stand 10 minutes. In very large bowl stir together cooked farro, plumped currants, pine nuts and shallot.
3
Add kale mixture, Parmesan cheese, chives, olive oil, lemon juice and crushed red pepper. Sprinkle with additional Parmesan. Serve at room temperature.
4
*Cooked Farro.In 4 to 5 quart dutch oven heat 2 Tbls. vegetable oil over medium heat. Add 1/2 onion, 1 stalk celery and half carrot (all unchopped). Cook and stir over medium heat for 5 minutes. Add 4 cups farro, cooked and stirred 2 minutes more. Add 6 cups water and 1 bay leaf. Bring to boil and reduce heat.Cover: simmer 25 minutes or until all liquid is absorbed and farro is just slightly chewy. Remove from heat. Remove celery, carrot, onion and bay leaf, discard. Transfer cooked farro to sheet pan to cool. Chill or freeze remaining farro for another use.
5
**Since this can be made a day ahead the timing is an estimate for preparation of farro and currants.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup dried currants, 1 cup orange juice, 4 cups thinly sliced Tuscan Kale, 2 tablespoons White Balsamic vinegar, and more.

Yes, Farro And Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Farro And Kale Salad

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