Farro & Kale Salad

Farro & Kale Salad
Serves a bunch of people or stores for a week of lunches

1 lb. farro, cooked al dente
1 bunch kale, thinly chopped
Salt
1 lemon, zested and juiced
Extra virgin olive oil
1 cup dried fruit (I love blueberries for this)
1 bunch chopped parsley (okay to chop some of the stems!)
Cheese (pecorino or parmesan)

Place kale in a large bowl and pour hot farro over the top, this will soft the kale a bit. Season with lemon zest, juice, salt and enough olive oil to gently coat each grain. Add dried fruit, parsley and cheese. Serve hot or cold, as a side or entire meal in itself.

USED IN THIS RECIPE // CLICK TO PURCHASE.

Products

Mesh Strainer // $9

I prefer simple and somewhat inexpensive strainers because no matter how I treat them, all of my strainers get bent and a little gross after a while, even when I am really good about washing them thoroughly. Buy an assortment of sizes and don’t be ashamed to toss them when they get bent out of shape.

Kunz Spoon // $20

A favorite among all chefs. I’ve never met a chef who didn’t have a handful.

Polka Dot Blouse // $280

I love a black polka-dotted blouse. I actually dated someone once that made fun of me (lovingly…. I think?), that I had multiple version of this favorite shirt. And I do! This is the perfect example of something that hides splatters in the kitchens and is chic enough to wear at the table - or out.

Ashton KeefeJune 26, 2019Kale Salad, Farro Salad, Salad, Sexy Salads, Kitchen Sink Salad, Ashton Keefe, Recipe