Farro-and-Kale Salad with Olives and Pine Nuts

1. 1

   In a medium saucepan of salted boiling water, cook the farro until al dente, about 25 minutes.

2. 2

   Drain well and spread on a baking sheet to cool completely.

3. 3

   Meanwhile, in a small skillet, toast the pine nuts over moderate heat, tossing occasionally, until golden, about 5 minutes.

4. 4

   Transfer to a plate and let cool completely.

5. 5

   In a large bowl, whisk the olive brine with the lemon juice and olive oil.

6. 6

   Season the dressing with salt and pepper.

7. 7

   Add the kale, toss well and let stand until barely wilted, 15 minutes.

8. 8

   Mix in the farro, pine nuts, olives and red bell pepper.

9. 9

   Season the salad with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.