TIME:
20-30 minutes
PREP:
10-15 minutes
YIELD:
4-6 servings
Ingredients
- Salad Ingredients:
- ½ cup farro, rinsed
- 1 tablespoon olive oil
- Pinch of crushed red pepper
- 1 bunch of Tuscan kale, stems removed and chopped
- 1 tablespoon fresh lemon juice
- ½ cup pomegranate arils
- ½ cup roasted hazelnuts, crushed
- 1 recipe vinaigrette (see below)
- Salt and pepper
- ¼ cup parsley, roughly chopped
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- Salt and pepper
Vinaigrette Ingredients:
Directions
- Fill a medium pot with 4 cups of water and bring to a boil over medium high heat. Once boiling, add rinsed farro, reduce heat to medium and simmer until al dente, about 20–30 minutes (test after 15 minutes). Drain excess water and set aside to cool slightly.
- While the farro cooks, heat a large skillet over medium high. Once hot, add the oil, crushed red pepper and rinsed kale. Sauté until wilted, about 5 minutes. Add lemon juice and set aside.
- Combine kale and farro in a large serving bowl along with pomegranate arils, hazelnuts and half of the vinaigrette. Season with salt and pepper. Add more dressing as needed and garnish with chopped parsley.
- To make vinaigrette, place all ingredients in a small bowl and whisk until combined. Season with salt and pepper.
