Farro, Baby Kale and Apple Salad; I love the combination of grain, greens, savory and sweets. I could eat these type of salads almost daily. They are satisfying in every sense of the word; filling, flavor and texture and every bit will offer something else. It is a satisfying combination for a lunch at home or at the office or a side dish and can be prepared ahead of time.
Take the salad with you in a container and add the dressing at the very last moment, however I don’t think that is even necessary, you can mix everything together in the morning and enjoy it later. Consider making a larger batch and you’ll set for a number of days.
I wouldn’t mind eating this for a week to be honest. I did mention that already. And it is so easy to make with little to no effort a variety to the theme. One day add some rotisserie chicken, next day add deli ham or turkey, or a hard boiled egg. The only work that takes a little preparation for this recipe is waiting for the Farro to cook to your desired tenderness; 20-30 minutes, all depending on how chewy or soft you prefer it to be and the pancetta or bacon to bake and that can be done at the same time. Other than that it is a chop here and a chop there and you’ll be done for the rest of the week. Of course, you’ll need to double up as this Farro, Baby Kale and Apple Salad recipe is for 2.
Farro, Baby Kale and Apple Salad
- 3 cups baby kale
- 1/2 cup farro
- 1/2 apple
- 2 ounces pancetta or bacon
- 1/4 cup walnuts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vinegar verjus, or lemon juice
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- Parmegiano Reggiano optional
- Bring water with salt to a boil and add the Farro. Cook according to the directions on the packaging. Cooking time is usually 20 minutes to reach 'al-dente', but if you like it softer, cook longer. Once cooked to desired tenderness, cool down.
- Cut the pancetta or bacon in very small cubes and bake crispy. Drain on a paper towel.
- Wash the baby kale and chop it coarsely.
- Wash the apple, core it, cut it in half (do not peel). Cut each half in quarters and slice thinly.
- Chop the walnuts.
- Mix oil, vinegar, mustard, honey, pepper and salt into a dressing.
- Mix all ingredients, add the dressing and toss to coat.
- Serve salad in a bowl and place shavings of Parmigiano Reggiano on top.