Thursday, September 6, 2018

Kale, White Bean and Farro Salad

Kale, White Bean and Farro Salad
“Ban shredded cheese. Make America grate again.”  Saw this posted to Facebook.  I’m not making a political statement – it just made me laugh. I hate that there is so much hate. What happened to respect?  What happened to tolerance?  What happened to acknowledging that we don’t all have to think or believe the same way and yet we can still have a conversation and come out better afterwards because we heard a different point of view? For example, my friend, Susan, likes this salad with a tahini dressing.  That dressing doesn’t suit my taste buds, but I’m still going to hang out with Susan.  

What is farro? (said “fahr-oh” – not “pharaoh” – which would make more sense because it’s an ancient grain.)  It is a whole grain that is not gluten free but heart healthy, vegan, and a great source of iron.  For all of those reasons, I shouldn’t like it but this salad has a great combination of flavors and is hearty.  Find your favorite dressing (tahini, lemon or cider vinaigrette) and then let’s have a respectful discussion while we eat salad and grate cheese.

For the salad:
  1. 1 bunch kale, stemmed and thinly sliced
  2. 1 1/2 cups cooked and cooled farro
  3. 1 (15 ounce) can white beans, drained and rinsed
  4. 16 cherry tomatoes, halved
  5. 1/2 cup diced sun-dried tomatoes chopped
  6. 4 ounces feta, crumbled
  7. 1/4 small red onion, thinly sliced

For a cider vinaigrette dressing:
  1. 1 tablespoon apple cider vinegar
  2. 1 teaspoon minced shallot
  3. 1/2 teaspoon honey 
  4. 3 tablespoons olive oil
  5. Kosher salt and freshly cracked black pepper

Place salad ingredients into a large mixing bowl. Drizzle with vinaigrette. Toss together until the salad is well dressed/coated. Adjust seasonings and serve.

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