Kale & Farro Recipe

Name: Local Kitchen and Wine Bars Kale & Farro Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups kale leaves, stems removed and thinly sliced; 1 cups cooked farro, cooled; 1 cups cherry tomatoes, halved; 0.5 cups cucumber, seeded and diced; 0.5 cups sugar snap peas, trimmed and thinly sliced on the bias; 0.33 cups radishes, thinly sliced; 2 tbs fresh flat-leaf parsley, chopped (optional); 0.5 cups freshly grated Parmesan; 3 tbs extra-virgin olive oil; 2 tbs fresh lemon juice (about 1 medium lemon); 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 1 clove garlic, minced (about 1 small clove); 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 1 tsp lemon zest (optional, for brightness); 2 tbs toasted pine nuts or chopped walnuts (optional)

Inspired by Local Kitchen and Wine Bar

Time30m

Serves4

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Ingredients

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Salad Base

4 cups kale leaves, stems removed and thinly sliced

1 cups cooked farro, cooled

Vegetables & Add-ins

1 cups Cherry tomatoes, halved

1/2 cups cucumber, seeded and diced

1/2 cups sugar snap peas, trimmed and thinly sliced on the bias

1/3 cups radishes, thinly sliced

2 tbs fresh flat-leaf parsley, chopped (optional)

1/2 cups freshly grated Parmesan

Lemon Vinaigrette

3 tbs extra-virgin olive oil

2 tbs fresh lemon juice (about 1 medium lemon)

1 tsp Dijon mustard

1 tsp honey or maple syrup

1 clove garlic, minced (about 1 small clove)

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Finishing

1 tsp lemon zest (optional, for brightness)

2 tbs toasted pine nuts or chopped walnuts (optional)

Method

Salad Base

Prep kale

Remove tough kale stems and stack leaves. Roll or fold leaves and slice thinly into ribbons until you have about 4 cups. Place sliced kale in a large mixing bowl.

Massage kale with a pinch of salt (from the vinaigrette salt allowance) for 1–2 minutes: use your fingertips to rub and squeeze the leaves until they soften and darken. This reduces bitterness and makes the leaves more tender.

Add the cooled cooked farro to the bowl with the massaged kale and toss to combine so grains begin to integrate with the greens.

Vegetables & Add-ins

Halve the cherry tomatoes and add them to the bowl.

Seed (if desired) and dice the cucumber; add to the bowl.

Trim the sugar snap peas, slice them thinly on the bias and add to the bowl.

Thinly slice the radishes and add them to the bowl for crunch and color.

If using, chop parsley and add with the grated Parmesan to the salad bowl. Reserve a small pinch of Parmesan for finishing.

Lemon Vinaigrette

In a small bowl or jar combine fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt and pepper. Whisk or shake vigorously to emulsify.

While whisking, slowly drizzle in the extra-virgin olive oil until the dressing is fully combined and slightly thickened. Taste and adjust seasoning: add more salt, pepper or lemon as desired.

Assembly & Finish

Pour about two-thirds of the lemon vinaigrette over the kale and farro mixture. Toss thoroughly to coat all ingredients. Allow the salad to sit for 5 minutes so the flavors meld and the kale softens further.

Taste and add more dressing if needed. Sprinkle reserved Parmesan and lemon zest over the top. If using, scatter toasted pine nuts or chopped walnuts for additional texture.

Serve immediately, or refrigerate up to 2 hours. If making ahead, store dressing separately and toss just before serving to keep vegetables crisp.