Kale and Farro Salad with Aged Goat Cheese (Amanda Freitag ) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1/2 cup farro |
1 1/2 cups water or vegetable stock |
salt and freshly ground black pepper |
1 bunch tuscan kale |
1/4 cup fresh pomegranate seeds |
2 tablespoons extra-virgin olive oil |
1 clove garlic, thinly sliced |
juice of 1 lemon |
1/4 cup aged goat cheese, shaved, or parmesan |
Directions:
1. Combine the farro and water or stock in a medium saucepot. Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain. Transfer to a bowl, season with salt and pepper and let cool.
2. Remove and discard the ribs from the kale, then chiffonade the leaves finely and place in a bowl. Add the pomegranate seeds, olive oil, garlic and lemon juice and mix thoroughly. Stir in the farro and season the salad with salt and pepper. Divide among 4 deep plates or bowls and garnish with the shaved goat cheese.
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