farro salad with kale pesto
Ingredients
- 1 cup farro, cooked (about ½ cup uncooked, plus 1 cup water)
- 1-2 tablespoons olive oil
- a big handful of arugula
- 1-2 teaspoons balsamic vinegar
- a few good squeezes of lemon plus some lemon zest
- a few heaping spoonfuls of kale pesto
- a small handful of chopped walnuts
- 2 radishes, sliced
- generous grating of parmesan cheese (a crumbly goat or feta cheese would have also been nice here), or omit cheese
- pinches of red pepper flakes
- salt & pepper to taste
Instructions
- Start by cooking the farro. Bring ½ cup farro and 1 cup (salted) water to a gentle boil. Reduce and simmer for about 25-35 minutes. (Check it at the 15-20 minute mark, give it a stir to make sure it’s not burning/sticking to the bottom of the pot. It’s done when it’s tender and chewy, not crunchy and not mushy).
- Drain farro, shaking out excess water. Toss it with olive oil, salt, pepper and the arugula.
- Drizzle with balsamic vinegar, lemon, lemon zest, some of the pesto, some of the grated cheese and toss again. Taste and adjust seasonings.
- Finish the salad with radishes, a few more dollops of pesto, and another grating of cheese on top.
Recipe by Love and Lemons at https://dailycove.info/farro-salad-kale-pesto/%3C/div%3E%3Cdiv
class=endeasyrecipe title=style002 style="display: none">3.4.3177