The perfect summer lunch or a great dinner side-dish, this faro, and kale salad is bursting with flavour. Tartness from a lemon, sweetness from the cherries, and creamy goat cheese all pull through in this delicious dish!
INGREDIENTS
[SERVES 4]
1/2 cup chopped walnuts
1/3 cup + 2 tbsps extra virgin olive oil
1 small shallot, diced
1 cup farro, rinsed
2 sprigs oregano
1 tsp kosher salt
1 large lemon, juiced
1 orange, juiced
1 bunch Tuscan kale, stemmed and finely shredded
1/2 up dried cherries or 1 cup of pitted cherries, pitted and halved
1/3 cucumber, peeled & cut into 1/4 inch pieces
4 oz goat cheese
STEP 1
Put walnuts into a skillet over low heat. Cook and stir frequently, until lightly toasted and fragrant- 8 to 10 minutes. Let cool completely on a small baking sheet.
STEP 2
Heat a medium saucepan over medium-high heat. Add 2 tbsps of olive oil and shallot to cook- stir often with a wooden spoon- until shallots have softened and are fragrant [about 3 minutes]. Add the farro and toast in the olive oil while stirring often [4 minutes]. Reduce heat to medium and mix in 2 cups water, oregano, and 1/2 tsp salt. Bring to a simmer and cook through tender; ~ 25 minutes. Remove oregano sprigs and drain the farro. Set aside.
STEP 3
Whisk together the lemon juice, orange juice, remaining 1/3 cup olive oil, and remaining 1/2 tsp salt in a large bowl. Add warm farro and toss it to coat. Add kale, cherries, cucumber, and walnuts; toss to combine. Crumble goat cheese and toss gently. ENJOY!
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