Baby Kale and Farro Salad with Mustard Vinaigrette

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Farro?  Heard of it?  Cooked with it?  Well if your answer is no to any of these questions, T.W.O. will be sure to change that to YES!  Farro is a food product composed of the grains of certain wheat species.  It is debatable about the exact definition, so we won’t get into it! Farro originated in Italy – Tuscany to be exact.  It can sometimes be called barley since they both have similar characteristics.  Okay, enough of the definition stuff, lets get cooking!

Ingredients:
– 1 ½ cup faro, uncooked
– 1 cup cherry tomatoes, halved
– 4 ½ cups baby kale, chopped
– ½ cup carrots, thick strips
– 1 cup corn kernels, fresh or roasted
For the dressing:
– 4 Tablespoons fresh lemon juice
– 2 teaspoons balsamic vinegar
– 1 Tablespoon Dijon mustard
– 1 Tablespoon soy sauce
– 1 shallot, diced
– 1 clove garlic, diced
– 2 teaspoons parsley, chopped
– ¼ cup extra virgin olive oil
– Salt
– Pepper
– Garlic powder

Bring 6 cups of water to a boil in a large covered saucepan.  Add the farro, pinch of salt and garlic powder. Return to a boil.  Reduce heat to low and cook, stirring occasionally until the farro is puffy and slightly chewy.  This should take 20-25 minutes. 

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While the farro is cooking, make your dressing.  In a bowl combine the lemon juice, vinegar, Dijon mustard and soy sauce.  Mix well.  Add in shallot, garlic, parsley, olive oil, salt and pepper.

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When the farro is done cooking, drain immediately and rinse with cold water.  Drain again and transfer to a bowl.  Add cherry tomatoes, corn, kale and carrots.  Mix the dressing into the farro.  Serve immediately.  T.W.O. grilled some fresh cod to go with the farro salad.  It was a delicious addition to this protein packed, flavorful salad.

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Happy Cooking!

T.W.O. signature

One thought on “Baby Kale and Farro Salad with Mustard Vinaigrette

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