Farro Salad with Kale, Radishes and Toasted Walnuts
 
 
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Ingredients
  • 1½ c./250 g. farro
  • ½ c. walnut halves
  • ½ c. olive oil
  • ½ c. fresh lemon juice
  • 1 tsp. salt
  • ½ tsp. pepper
  • 2 c./65 g. coarsely chopped Kale (stems removed)
  • 1 c./50 g. Radishes very coarsely chopped– about 4 large
  • ¼ c. shredded parmigiano cheese
  • Chopped Kale Chopped Radishes
Instructions
  1. Cook farro according to the package directions until tender but firm, not mushy. (For Semi pearled, add 1 ½ c. farro to salted boiling water, reduce heat, cook about 20 minutes, drain. Keep in mind the brands vary in cooking times.)
  2. On a baking sheet, toast walnut halves at 375° for 8-10 minutes until slighter darker and coarsely chop.
  3. While farro is cooking, whisk together olive oil, lemon juice, salt and pepper.
  4. Drain farro and place in large bowl. Add ½ of the olive oil/lemon juice dressing. Let cool for about 20 minutes.
  5. Add chopped kale, radishes and more of the dressing to the farro and combine. Add the dressing a little at a time until you have the amount appropriate for your taste.
  6. Salt and pepper amounts are merely a place to start. Add more to suit your taste.
  7. Cover with plastic wrap and let sit in fridge for at least 1 hour.
  8. Add walnuts and cheese before serving.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/farro-salad-kale-radishes-toasted-walnuts/