Farro, Baby Kale and Apple Salad
Farro, Baby Kale and Apple Salad is a fresh, hearty salad for two that manages to feel wholesome and satisfying at the same time. The farro gives it chew and substance, the baby kale adds a gentle green bite, and the apple brings sweetness and crunch. It is the kind of small-batch salad that can easily become lunch, a light dinner, or a well-rounded side.
Ingredients
For the salad
- 1/2 cup farro
- 3 cups baby kale
- 1 apple
- 2 ounces pancetta or bacon
- 1/4 cup walnuts
For the vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vinegar verjus, or lemon juice
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- Parmigiano Reggiano
Instructions
- 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 vinaigrette.
- Mix all ingredients, add the dressing and toss to coat.
- Serve salad in a bowl and place shavings of Parmigiano Reggiano on top.
Nutrition
Calories: 586kcalCarbohydrates: 58gProtein: 12gFat: 36gSaturated Fat: 7gPolyunsaturated Fat: 11gSodium: 225mgFiber: 12gSugar: 13g