The Market Salad Recipe

Cook the farro

Rinse 1 cup pearled farro under cold water. In a medium saucepan combine rinsed farro, 2.5 cups water or broth, and 1/2 tsp kosher salt. Bring to a boil, then reduce to a simmer, cover and cook until tender but still slightly chewy, about 20–25 minutes. Drain any excess liquid and fluff with a fork.

Marinate the cooked farro

While the farro is still warm, transfer to a bowl and toss with 1 tablespoon red wine vinegar and 1 tablespoon olive oil. Let cool to room temperature; this gives you 'marinated farro' for the salad.

Make crispy farro

Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add 1/2 to 3/4 cup of the cooked farro (reserve the rest for marinated farro) and toast, stirring, until grains are crisp and slightly browned, about 6–8 minutes. Stir in 1 teaspoon honey and 1/4 tsp smoked paprika (optional) in the last minute to glaze. Remove to paper towel to cool — this is the crispy farro garnish.

In a jar or small bowl whisk together 1/3 cup extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple, 1 tablespoon finely minced shallot, 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust acid or seasoning as desired. This is the salad dressing.

Prepare the greens: stack and thinly slice the kale, then massage with a pinch of salt and a teaspoon of the dressing (about 1/2–1 tsp) until it softens, about 30–45 seconds. Quarter or chop the little gem lettuce into bite-sized pieces. Combine massaged kale, arugula, and little gem in a large mixing bowl and gently toss to combine.

Prepare the fruit and add-ins: core and thinly slice 1 medium apple (leave skin on for color). Pit and chop 6 Medjool dates into bite-sized pieces. Toast 1/2 cup sliced almonds in a dry skillet over medium heat, shaking frequently, until fragrant and lightly golden, about 3–4 minutes — watch carefully to avoid burning. Crumble 1/2 cup feta and have 1/2–3/4 cup of the reserved marinated farro ready.

Assemble the salad: add the marinated farro (about 1/2–3/4 cup or to preference) to the bowl of greens. Add the sliced apple, chopped dates, toasted almonds, and crumbled feta. Drizzle the prepared dressing over the salad — start with about 3 tablespoons and gently toss; add more if desired. Season with sea salt and freshly ground black pepper to taste.

Plate and garnish: divide the salad among 2–4 plates (depending on portion). Sprinkle the crispy farro over the top for texture and a final drizzle of 1 tablespoon olive oil if desired. Serve immediately so the crispy farro remains crunchy.