Last week while traveling I picked up a few food magazines to flip through on the plane and by the pool, because lets face it... if I am not in the kitchen cooking I am reading or talking about food and health.
While reading Martha Stewart Living I came across a Kale and Farro Salad that looked delicious! I decided I would make a few tweaks and add this to my menu for the week. What drew me to the salad was the use of farro, sure to be this summer's "hot" grain, it is super tasty and versatile. I also love how the kale is used, it is put into the salad raw but when mixing it with the warm farro it softens it and makes it easier to digest for those people who have trouble eating raw kale.
This is also a super easy and quick recipe to make, so be sure to pick up the ingredients this week and make a batch for the weekend or to have in bulk to take for lunch at work. You can even put a poached egg on top for a decadent breakfast.
Kale and Farro Salad
- 1 cup farro, soaked and cooked
- 2 cups packed chopped Tuscan Kale leaves
- 1/4 cup packed mint leaves, thinly sliced
- Finely grated zest of 1 lemon, plus fresh lemon juice
- 2 T extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/3 cup crumbled feta cheese
Soak and cook farro according to package directions. Transfer farro to a large bowl and add kale, sliced mint, lemon zest and juice, and oil. Toss until farro is well coated. Season with salt and pepper, then sprinkle with feta. Let stand 30 minutes before serving.
This recipe is great to make ahead and can be stored for 2 days. Make this delicious salad for a picnic, BBQ or just a delicious dinner side dish or entree. As I mentioned above, serve leftovers for breakfast with a poached egg on top.
Lets face it, if it is good enough for Martha it is good enough for me.