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Kale and Farro Salad

July 21, 2014

I like to eat and I like to cook but I don’t particularly like following lengthy recipes so I tend to do a lot throwing together of the foods and flavors I like while hoping for the best. Yesterday I made this salad, maybe more like a slaw(?), that I thought was pretty good.

The first ingredient was two cups of chilled farro. Farro is really good and if you haven’t tried it you might want to check it out. If you’ve ever made rice you could make farro. A cup of the grain to two cups of water, bring it to a boil, reduce the heat, cover and cook it for about 20 minutes until all the water is absorbed or until it chews like you want it to chew. Simple as a dimple. I know that quinoa is all the rage when it comes to grains, but I actually like farro better because it’s chewier and the flavor, it’s nuttier, and I like that. Farro is also higher in protein and lower in fat than quinoa and a little lower in carbs than brown rice. As good as farro is, it unfortnately doesn’t look anything like Farro Fawcett Majors. And to the best of my knowledge you can’t get it on a stick at the Minnesota State Farro. Nor will it ever be cast in a TV remake of The Incredible Hulk like Lou Farroigno.

Anyway…

The two cups of chilled farro went into a big bowl. Then I took a bunch of kale and ran it through the chopper and dumped that into the bowl. Then I put a large carrot through the chopper and a half of a large white onion and both of those went into the bowl along with a diced tomato and a half a cup of raisins. Then I juiced two lemons, added about a tablespoon of oil, some salt and some ground pepper and whisked that all together and dumped it over the stuff in the bowl and stirred it all around. I packed the salad, slaw, whatever it is, into a sealed container and put it into the refrigerator.

I ate it last night for dinner and I thought it was pretty good. I had to add a little more pepper but that was OK. In hindsight, it would have been a good idea to measure the salt and pepper so I would have known where to adjust from when I make it again but live and learn, right? I’ll make this again but next time I might add in some diced garlic as well as some kidney beans.

Kale and Farro Salad

Kale and Farro Salad

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2 Comments leave one →
  1. July 21, 2014 9:06 am

    Mmm. Good idea. I have some farro on my shelf that’s been sitting there too long. I might get up and cook it. I wonder if I could cook it in my rice cooker.

    Personally, I go for more oil. I would massage my kale leaves with a basil-olive-oil and then chop. It makes them less chewy, which I prefer. I think I clench my jaws lately making for some tired choppers.

    Like

  2. July 21, 2014 10:43 am

    Yum

    Like

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