Farro, Kale, and Tomato Salad
Farro, Kale, and Tomato Salad
Do you cook with farro? If not you should be. Farro is my new favourite salad grain and protein. It’s high in protein, iron, and fibre. It has a rice-like texture but doesn’t get mushy like white quinoa or some lentils can. It’s starting to get more popular and I see it in a lot of recipes, but currently my computer is telling me it’s not a word. Give farro a try, make friends with farro.
The base of farro and this dressing would go with most other vegetables so feel free to change it up and add in what’s in season.
INGREDIENTS
Salad
1/2 cup farro, raw
1 1/2 cups cherry tomatoes, chopped
1 cup cucumber, chopped
1/4 cup pepitas (pumpkin seeds)
2 cups kale, chopped
Dressing
1 clove of garlic
1 jalapeño pepper or chili pepper
4 green onions
1 1/2 tsp. cumin
1 tsp. coriander
4 tbsp. olive oil
3 tbsp. lemon juice
1/3 cup fresh cilantro (or sub in parsley if you don’t like cilantro)
YIELD
4 servings
TIME
Prep - 20 minutes
Cook - 30 minutes
Assemble - 10 minutes
TOOLS
Food processor
DIRECTIONS
If you purchase farro with a package with directions, follow the directions to cook. If you purchase from a bulk store, my directions are to bring 1 cup of water to boil in a small saucepan. Add farro and reduce heat to medium-high. Let simmer for 30 minutes, adding more liquid if needed. Set aside.
In your food processor, add garlic and pepper and pulse until minced. Add green onions and cilantro and/or parsley, and pulse. Add in the rest of the dressing ingredients and run on high, occasionally stopping to scrape down the sides until your dressing is well blended. Add more olive oil as needed.
Prep your vegetables and assemble your salad. Toast your pepitas for a few minutes on low heat if you prefer. Allow farro and pepitas to cool slightly before assembling with your dressing. Serve immediately, or store with dressing on the side.
Inspired by Naturally Ella.
