Kale and Farro Salad with Blood Orange Vinaigrette

Photo by: Hallie Sharpless

Ingredients

Salad

1. 1/4 cup farro

2. 2 cups Tuscan kale

3. 1/8 cup chopped pistachios

4. 1/8 cup dried bing cherries

5. 1.5 tablespoons ricotta salata

6. 1 tablespoon fresh mint

Blood Orange Vinaigrette

1. Juice from 1 blood orange

2. Juice from 1/4 lemon

3. 1 tablespoon sherry vinegar

4. 1 tablespoon olive oil

5. 1 garlic clove, grate

6. Salt & pepper to taste

Prep time: 10 mins

Cook time: 15mins

Total time: 25 mins

Servings: 2

Steps

1. Before assembling salad, make the vinaigrette. First, finely grate garlic cloves. Next, in a small bowl, juice blood oranges & lemon. Whisk together citrus juice with sherry vinegar, olive oil & grated garlic. Season with salt & pepper to taste. Set aside to make salad.

2. Cook farro according to directions on the box or bag while you make the rest of the salad.

3. While farro cooks, wash & roughly chop kale. In a big salad bowl, pour a little olive oil over kale & massage the leaves until they begin to soften, about 2 minutes. Set aside.

4. Next, roughly chop pistachios, mint & ricotta salata & set aside.

5. Once the farro has finished cooking & is cooled, add to the salad bowl with kale. Combine pistachios, dried cherries, ricotta salata & fresh mint.

6. Drizzle vinaigrette over salad & mix together to coat kale evenly.