Warm Tuscan Farro Salad

By tammy1365

Ingredients

• FOR THE FARRO, BOIL:
• 3 1/4 cup water
• 1/2 tsp. kosher salt
• 2 cups semi-pearled dry farro, rinsed (12 ozs.)
• SAUTE:
• 1/2 cup sliced shallots
• 1 Tbsp. minced garlic
• 1/4 tsp. red pepper flakes
• 1 Tbsp. extra-virgin olive oil
• 5 cups chopped kale (5 ozs.)
• 1/4 cup water
• 2 cups halved grape tomatoes
• 1 Tbsp. balsamic vinegar
• 1/2 tsp. kosher salt
• 1/2 cup shaved pecorino (1.5 ozs)
• Minced zest of 1 lemon
• FOR THE VINAIGRETTE, WHISK:
• 1/2 cup chopped fresh basil
• 1/4 cup extra-virgin olive oil
• 3 Tbsp. fresh lemon juice
• 1/2 tsp. kosher salt
• Black pepper to taste

Details

Servings 6
Adapted from foodbrag.blogspot.com

Preparation

Step 1

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Makes 6 Servings (about 7 cups)

FOR THE FARRO, BOIL:

FOR THE VINAIGRETTE, WHISK:

DIRECTIONS:

For the farro, boil water and salt in a saucepan. Add farro, reduce heat, and simmer, stirring occasionally, until tender, 15-20 minutes; remove from heat and drain any excess water.

Saute shallots, garlic and pepper flakes in oil in a saute pan over medium-high heat, 1 minute. Stir in kale and 1/4 cup water; cook until softened, 5 minutes. Add tomatoes, vinegar, and salt. Stir in farro, pecorino, and zest.

For the vinaigrette, whisk together basil, 1/4 cup oil, and lemon juice; season with 1/2 tsp. salt and black pepper. Toss salad with vinaigrette to coat.

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