This Purple Kale Farro Salad with Meyer Lemon Vinaigrette is absolutely delicious! The kale and farro give this salad a heartiness which makes it perfect for an entree. The colorful veggies add a crunchy freshness while the Asiago adds a touch of saltiness and umami. The Meyer lemon vinaigrette ties it all together!
Oh farro, how I love you so! Farro is one of those grains that often gets overlooked, which is sad because it is so tasty and healthy. It has a nutty flavor with a bit of chew. This versatile ancient grain can be prepared either as a sweet or savory dish.
The Meyer lemon flavors in this dish pairs so well with a Pinot Gris or a Sauvignon Blanc from the Marlborough region in New Zealand.
Purple Kale Farro Salad with Meyer Lemon Vinaigrette - CaliZona
Ingredients
- 2 1/2 Cups Cooked Farro - recipe below
- 1 Head or 7 Cups Purple Kale - rib removed - chopped
- 1 Tablespoon Extra Virgin Olive Oil
- 2 - 3 Watermelon Radish - thinly sliced - whole - halved - or quartered
- 1 Carrot or 1/2 Cup - matchsticks or grated
- 1/2 Cup Red Cabbage - chopped
- 1/2 Cup Asiago Cheese - finely grated - omit for vegan
Farro
- 1/2 Cup Farro
- 2 Cups Filtered Water
- 1/4 Teaspoon Sea Salt
Vinaigrette
- 1/2 Cup - about 1 1/2 lemons Meyer Lemon Juice - fresh squeezed
- 1/2 Cup Extra Virgin Olive Oil
- 2 Tablespoons Champagne Vinegar
- 1 1/2 Teaspoons Minced Shallot
- 1 Small Clove Garlic - minced
- 1/2 Teaspoon Dijon Mustard
- 1/4 Teaspoon Sea Salt
Garnish
- Sliced Almonds
- Asiago Cheese
Instructions
Farro
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in a medium saucepan, cover the farro with about 3 inches of water. Bring to a boil, then reduce heat to medium heat and cook, uncovered, until tender.
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Cook for 30 to 35 minutes. Drain and let cool completely.
Meyer Lemon Vinaigrette
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Add mustard, lemon juice, and salt to a medium bowl and whisk together. Next, whisk in the champagne vinegar and slowly whisk in the olive oil. Stir in the garlic and shallots.
Salad
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Wash the kale and remove the main rib by holding the end of the steam and pull down with your other hand easily removing and discarding the main rib.
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Chop into small pieces and add to a large bowl.
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Massage the kale with the tablespoon of olive oil.
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When the farro is cool add to the kale.
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You add the cheese, carrots, cabbage and radishes and mix well.
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Add almonds and dressing to individual salads.
Health Benefits:
Kale is low in calories, high in fiber and it is loaded with antioxidants that help detox the liver. It is also an anti-inflammatory with omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma. Kale has more iron than beef and more calcium than milk which helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol. It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K (anyone taking anticoagulants should avoid kale because of the high level of vitamin K that may interfere with the drugs.) More on kale
