As the temperatures begin to climb here, I turn from my trusty comfort food recipes and dive in with enthusiasm to lighter, healthier fare. We paired this delicious salad with baked tilapia and it received rave reviews from T (D preferred the tilapia and tomatoes only). The vinaigrette really makes this a tasty salad that can be eaten alone or with fish, chicken and lean meats.
1.5 cups uncooked farro (I bought ours at Sprouts)
1 cup cherry tomatoes, cut in half
4.5 cups baby kales, coarsely chopped (the store didn’t have baby kale so I bought full leaf kale and chopped it small)
3/4 cup carrots, peeled and grated
1 cup corn kernels, fresh or frozen
2 Tbsp lemon juice
1 Tbsp Dijon mustard
1 Tbsp tamari sauce or soy sauce (I used tamari)
2 tsp minced shallot
1 tsp minced garlic
2 tsp chopped fresh parsley
1/2 cup extra virgin olive oil
3/4 tsp salt
Freshly ground pepper to taste
Prepare the vinaigrette. Bring 6 cups of water to a boil in a large covered saucepan over high heat. Add a pinch of salt and the farro, return to a boil. Then reduce the heat to medium-low, cover and cook, stirring occasionally until the farro is puffed and slightly chewy, 20-30 minutes. Drain the farro immediately and rinse under cold water until cool. Drain again and transfer to a large bowl. Add cherry tomatoes, kale, carrots and corn. Stir in vinaigrette and serve immediately.