Kale and Farro Salad with Mustard Vinaigrette


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.


Filed under Recipes

2 responses to “Kale and Farro Salad with Mustard Vinaigrette

  1. Rebecca Williams

    Tracing, what is farro?

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