Kale Farro Salad with Radicchio
This hearty kale farro salad combines chewy grains, bitter greens, hazelnuts, and coarsely grated pecorino for a fresh, flavorful lunch or side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Ingredients
- kosher salt
- 1 1/2 cups farro, rinsed
- 1 tbsp minced shallot
- 6 tbsp sherry vinegar
- 1 tsp minced fresh rosemary
- 1 tbsp maple syrup
- 2 tsp Dijon mustard
- freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 small head radicchio, cored and thinly sliced
- 1 bunch Tuscan kale, stems discarded, leaves thinly sliced
- 1/2 cup toasted hazelnuts, chopped
- 1/2 cup coarsely grated pecorino
Instructions
- Bring a pot of salted water to a boil. Add farro and cook until tender but chewy (follow directions on the package for exact cooking times). Drain, cool slightly, and set aside.
- Meanwhile, place shallot and vinegar in a large bowl. Let sit a few minutes to soften the shallot. Add rosemary, maple syrup, mustard, ½ teaspoon salt, and pepper. Whisk in olive oil until combined.
- Add radicchio and kale and toss to coat. Add cooled farro, hazelnuts and pecorino and toss to combine.
- Transfer to a platter or shallow bowl. Finish with extra shavings of pecorino, a drizzle of good olive oil, and plenty of cracked pepper.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 357
- Sugar: 531g
- Sodium: 154mg
- Fat: 27g
- Saturated Fat: 4.1g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4.7g
- Protein: 8.1g
- Cholesterol: 6.9mg
Find it online: https://www.withspice.com/blog/kale-farro-salad/