Kale and Farro Salad

It’s a beautiful weekend in the Bay Area.  Temperatures are supposed to round the 85 degree mark today.  I absolutely love this time of year. Hubby and I awoke to the birds chirping and crows laughing.  I guess they aren’t really laughing per se, but if you listen closely, it sort of sounds like they are. Smile.

Sundays at our house typically begin with a freshly brewed cup of coffee and watching the weekend edition of Good Morning America.  Next is the treadmill for me and a long bike ride for hubby.  Then the day begins. We decided that today would be set aside for chores around the house that are bit overdue.  Hubby is tackling the garage while I am excited to clean off the backyard furniture and put the cushions on. I don’t anticipate additional rain, but you never know.  One or two rain showers won’t hurt a thing.

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Over the last year, I have become fascinated or obsessed, not sure what term is more appropriate, with Kale.  I have discovered that I prefer the Tuscan variety versus the curly more abrasive variety.  I went with my restaurant club yesterday to the Presidio Social Club in San Francisco for lunch.  They had the most divine kale salad on the menu.  It was filled with paper thin slices of different colored beets, sunflower seeds, slices of carrots and an herb dressing – simply delicious. I would highly recommend this restaurant – loved the ambiance, the food, the service and the beautiful setting.

Last weekend I made this Kale and Farro Salad for hubby and myself.  It was a satisfying salad for dinner and expounded with flavor.  What is your favorite Kale Salad recipe?

Kale and Farro Salad

1 Cup Raisins

1 Cup Orange Juice

4 Cups Tuscan Kale, trimmed, sliced or torn into small pieces

2 Cups cooked Farro

1 Cup Pinenuts, lightly toasted

2 Shallots, minced

¾ Cup Finely shredded Parmesan cheese + ¼ cup for garnish

3 Tablespoon chopped fresh chives

¼ Cup Olive oil

2 Tablespoons honey

3 Tablespoon Freshly squeezed lemon juice

½ teaspoon crushed red pepper

Salt and pepper

In a small sauce pan, add the raisins and orange juice.  Heat on medium and let cook until the majority of the orange juice has evaporated. Set aside to cool.

In a medium sized pot, add 2 cups water and 1 cup farro plus ½ teaspoon salt.  Bring to a boil and then reduce temperature to low and place a lid on top.  Let cook until water has evaporated and farro is tender.  About 10 to 12 minutes.  Remove lid and let cool.

To make the dressing, in a bowl add the olive oil, minced shallots, lemon juice, honey, crushed red pepper and season with salt and pepper.  Stir and let rest for at least one hour to ensure flavors are melded together. Add salt and pepper to taste.

To assemble, add the kale, pinenuts, raisins, chives and ¾ cup shredded Parmesan cheese to a large bowl.  Next add the dressing and toss well.  Serve either in individual bowls or one large bowl.  Garnish with additional Parmesan cheese.

Adapted from:  Chef Dan Barber from Blue Hill at Stone Barns in New York