Mediterranean Warm Kale Farro Salad With Lemon Vinaigrette Dressing
Mediterranean farro salad with kale, grape tomatoes and pecorino cheese can be served warm or cold. The dressing is a fresh tasting basil-lemon vinaigrette.
Servings: 6 people
Calories: 431kcal
Ingredients
For the Farro Boil
- 3 ¼ cups water
- ½ teaspoon kosher salt
- 2 cups semi-pearled dry farro rinsed (12 oz.) This is to prevent farro grains from sticking, rinse away excess starch under cool water before cooking.
Sauté
- ½ cup sliced shallots
- 1 Tablespoon minced garlic
- ¼ teaspoon red pepper flakes
- 1 Tablespoon extra-virgin olive oil
- 7 cups chopped kale 10 oz.**
- ¼ cup chicken beef or vegetable broth
- 2 cups halved grape tomatoes
- 1 Tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ½ cup shaved pecorino 1.5 oz.
- Zest of 1 lemon
For the Vinaigrette, Whisk
- ½ cup chopped fresh basil
- ¼ cup extra-virgin olive oil
- 3 Tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- Freshly ground black pepper q.b. quanto basta to taste
Instructions
- For the farro: boil 3 ¼ cups water ad ½ teaspoon salt in a saucepan. Add the rinsed farro, reduce heat, and simmer, stirring occasionally, until tender, 15-20 minutes; remove from heat ad drain any excess water.
- Sauté shallots, garlic, and pepper flakes in 1 Tablespoon oil in a sauté pan over medium-heat, 1 minute. Stir in kale and ¼ cup broth; cook until softened, 5 minutes. Add tomatoes, vinegar, and ½ teaspoon salt. Stir in farro, pecorino, and zest.
- For the vinaigrette, whisk together basil, ¼ cup oil, and lemon juice; season with ½ teaspoon salt and freshly ground black pepper. Toss salad with vinaigrette to coat.
Notes
** We buy organic Tuscan kale from Trader Joe -- it's already cleaned and in torn pieces.
Nutrition
Serving: 6g | Calories: 431kcal | Carbohydrates: 62g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 732mg | Potassium: 717mg | Fiber: 10g | Sugar: 2g | Vitamin A: 8400IU | Vitamin C: 104.3mg | Calcium: 240mg | Iron: 3.2mg