Earthbound Farm’s executive chef, Sarah LaCasse, invented this recipe to showcase our baby kale, and it quickly became a favorite at our Carmel Valley farm stand. The combination of farro and kale makes this salad a nutritional powerhouse. Baby kale offers the same nutrition as mature kale but is sweeter and more tender. If you can’t find it, substitute baby spinach.
Recipe Ingredient Details:
1 cup uncooked farro
4 ounces baby kale, packed, thinly sliced (chiffonade)
1/3 cup currants or raisins
1/3 cup pine nuts, toasted
1 tablespoon orange juice
1/2 tablespoon orange zest
1/2 teaspoon ground cumin
2 tablespoons apple cider vinegar
1/2 teaspoon salt, or more to taste
1/8 teaspoon cayenne pepper
1/2 cup olive oil
Bring a large pot of salted water to boil. Add farro and cook al dente, about 20 minutes. Drain, refresh in cold water, and drain again.
While farro is cooking, make vinaigrette by combining orange juice and zest, cumin, vinegar, salt, and cayenne pepper in a small bowl. Slowly add olive oil, whisking constantly to incorporate.
Place cooked farro, kale, currants or raisins, and pine nuts in a large mixing bowl. Stir to combine. Pour about one-third of the dressing on salad and stir well. Taste to see if you want to add more dressing, and then season with additional salt and pepper.
Recipe Additional Notes:
PER SERVING: 245 cal, 16g fat (10g mono, 4g poly, 2g sat), 0mg chol, 4g protein, 21g carb, 2g fiber, 148mg sodium
Wed, 2012-10-17 21:53