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Purple Kale Farro Salad with Meyer Lemon Vinaigrette - CaliZona

4 - 6 Servings

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

  1. 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.
  2. Cook for 30 to 35 minutes. Drain and let cool completely.

Meyer Lemon Vinaigrette

  1. 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

  1. 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.
  2. Chop into small pieces and add to a large bowl.
  3. Massage the kale with the tablespoon of olive oil.
  4. When the farro is cool add to the kale.
  5. You add the cheese, carrots, cabbage and radishes and mix well.
  6. Add almonds and dressing to individual salads.