kale farro salad is SO good and so very easy!
I never thought I’d love a salad as much as I love this kale farro salad – for real.
When I decided to do this little “not meh salads” series I knew I’d have to include at least one salad that had some sort of leafy green in it. I mean, as good as that roasted pepper panzanella is, it doesn’t quite connote “salad” in the traditional sense.
But kale? Now we’re talking SALAD.
And here’s the best thing about kale in a salad (other than what I’m sure, but don’t quite know, are the many nutritional benefits): it doesn’t get soggy when you dress it. Like, not at all.
In fact, if you can make the salad a bit in advance and let it sit for a few hours? It actually IMPROVES.
Take that, romaine!
And this salad illustrates this charming feature beautifully.
The secret to a great kale salad is thoroughly massaging the leaves with the olive oil, coating all sides. This is quite a satisfying task, and almost impossible to mess up. Add the rest of your ingredients and let it all sit for a few hours. The leaves soften, and absorb all of the other flavors without wilting.
Kale? I heart you.
1/4 red onion, diced
1 lemon, zested and juiced (you’ll need 2 – 3 tablespoons of juice)
1 cup pearled farro (if you can only find unpearled you’ll need to soak it overnight before using)
2 cups coarsely chopped kale leaves
3 tablespoons extra-virgin olive oil
1/4 cup packed mint leaves, thinly sliced
salt and pepper
1/2 cup crumbled feta
1/2 cup coarsely chopped walnuts
In a small bowl toss the onion with 2 tablespoons of the lemon juice – set aside.
Place the farro in a medium saucepan and cover with 3″ of water. Bring to a boil and simmer for 30 minutes Drain and cool completely.
Place the chopped kale and olive oil in your serving bowl – toss to distribute the oil and then thoroughly massage the leaves till well coated on all sides. Add the cooled farro, mint and lemon zest. Toss to coat and season with salt and pepper. Add an additional tablespoon of lemon oil if needed.
Let the salad sit for at least an hour or up to 2 days in the fridge. Add the feta and walnuts just before serving.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/01/20/kale-farro-salad/
Hi! I'm Sheri!
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