We felt pressure this weekend to pack in as many last minute summer festivities as possible (just put out the s’mores fire!) while prepping for the start of a new school year tomorrow. I wonder how long this winter is right around the corner better go swimming again!! feeling is going to last. Today’s epic back to school grocery trip made me realize how the new fall schedule means a lot of eating on the go. In a perfect world, I’d always have a bowl of this Farro Kale Salad in the fridge to pick at. Samples of it were passed out at the farmer’s market a few weeks ago and everyone around me was oohing and awing. So delicious.
Farro Kale Salad
From Kale, Glorious Kale by Catherine Walthers
5-6 cups kale leaves, stripped off of stalks and torn or chopped into small pieces (1 small bunch)
1 tablespoon olive oil
1/2 small red onion, minced (or in my case sliced thin)
1 cup of farro
3 tablespoons fresh dill, chopped
1/2 cup fresh parsley leaves, finely chopped
1/2 cup pomegranate seeds, 1 tart apple, diced, or 1/2 cup dried cherries or cranberries (or any combination)
4 ounces feta cheese
2 tablespoons fresh lemon juice
3 tablespoons olive oil
Salt and pepper
1. Wash and spin dry the kale. Chop into small pieces. Add to a large bowl, lightly salt and drizzle with 1 tablespoon of oil. Vigorously toss and massage the salt and oil into the kale until well coated.
2. Place farro in a large saucepan and cover with 2 quarts of salted water. Bring to a boil, reduce heat and simmer, uncovered, for about 25 to 30 minutes. Farro has a similar texture to barley when cooked, and has a nice toothy texture. Drain well, and combine with the kale. Let cool completely, stirring occasionally.
3. Chop the onion, dill and parsley, and add to the kale and farro along with the pomegranate seeds, and apple or dried fruit, if using.
4. Add the lemon juice, olive oil, salt and pepper and gently toss. Place in a serving bowl or platter and top with the feta cheese.