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: 6 cups cooked farro; (veg. oil, 1/2 onion, 1 stalk celery, 1/2 carrot, 4 cups uncooked farro, 1 bay leaf); 1 cup dried currants; 1 cup orange juice; 4 cups thinly sliced Tuscan kale (large stems removed); 2 tablespoons white balsamic vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup pine nuts, toasted; 1 shallot, finely chopped; 1/2 cup shredded Parmesan; 3 tablespoons snipped chives; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1/2 teaspoon crushed red pepper flakes; Salt and freshly ground black pepper; Freshly grated Parmesan

Servings: persons

6 cups cooked farro
(veg. oil, 1/2 onion, 1 stalk celery, 1/2 carrot, 4 cups uncooked farro, 1 bay leaf)
1 cup dried currants
1 cup orange juice
4 cups thinly sliced Tuscan kale (large stems removed)
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup pine nuts, toasted
1 shallot, finely chopped
1/2 cup shredded Parmesan
3 tablespoons snipped chives
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
Freshly grated Parmesan

1
Farro:
2
In 4-5-quart Dutch oven heat 2 tablespoons vegetable oil over medium heat. Add onion, celery and carrot (all unchopped), and cook, stirring for 5 minutes. Add uncooked farro; cook and stir 2 minutes more. Add 6 cups water and bay leaf. Bring to boil, reduce heat, cover and simmer for 25 minutes, or until all liquid is absorbed and farro is just slightly chewy. Remove from heat. Remove onion, celery, carrot and bay leaf; discard. Transfer cooked farro to sheet pan, spreading out to cool. Measure 6 cups for recipe, saving remaining farro for another use.
3
Kale salad:
4
In small bowl combine currants and orange juice, and cover and refrigerate for 2 to 24 hours. Drain currants when ready to add to salad and discard juice.
5
Ten minutes before serving, toss kale with balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let stand 10 minutes.
6
In a very large bowl, stir together cooked and cooled farro, plumped currants, pine nuts and shallots.
7
Add kale mixture to the bowl with the farro, and finish the salad with Parmesan cheese, chives, olive oil, fresh lemon juice and crushed red pepper. Toss well to combine.
8
Serve at room temperature.

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 17 ingredients. The key ingredients include: 6 cups cooked farro, (veg. oil, 1/2 onion, 1 stalk celery, 1/2 carrot, 4 cups uncooked farro, 1 bay leaf), 1 cup dried currants, 1 cup orange juice, 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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