Kale and Farro Salad
Votes: 3
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
"It has a nutty texture and a flavor to match," says Giada De Laurentiis of the Italian grits, which she pairs with kale in this warm salad with a citrus dressing. For a creamier twist, Giada tops this simple salad with crumbled goat cheese before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup rinsed farro grains
- 1 small bunch kale, finely shredded (stems removed)
- 1/2 cucumber, peeled and cut into 0.5 cm pieces
- 1/2 cup chopped walnuts
- 1/3 tbsp. olive oil, plus 2 tbsp. l.
- 1 small shallot, diced
- 2 sprigs of oregano
- 1 teaspoon coarse salt
- Juice of 1 large lemon
- Juice of 1 orange
- 1/2 cup dried cherries or 1 cup fresh pitted cherries, halved
- 110 gr. goat cheese
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Recipes with similar ingredients: kale, whole grain wheat, goat cheese, walnuts, Orange juice, lemon juice, shallots, cucumbers, oregano, cherry
Cooking the dish according to the recipe:
- Place the walnuts in a small, heavy-bottomed skillet over low heat. Cook, stirring frequently, until lightly toasted and fragrant, 8-10 minutes. Cool completely on a small baking sheet.
- Heat a medium skillet over medium-high heat. Add 2 tablespoons of olive oil and the shallots. Cook, stirring frequently with a wooden spoon, until softened and fragrant, about 3 minutes.
Add the farro and cook in olive oil, stirring frequently, for about 4 minutes. Reduce heat to medium and add 2 cups of water, oregano, and 1/2 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, until the farro is tender and cooked through, about 25 minutes. Remove the oregano sprigs and drain the farro. - In a large bowl, combine the lemon juice, orange juice, remaining 1/3 cup olive oil, and remaining 1/2 teaspoon salt. Add the warm farro and toss to combine. Add the kale, cherries, cucumber, and toasted walnuts. Toss to combine. Crumble in the goat cheese, toss gently, and serve.
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