Farro, Kale and Fennel Salad

Remember my Shredded Carrot and Fennel Salad earlier this week? I used the left overs to make a version of Heidi Swanson’s Kale Market Salad for a weeks worth of hearty lunches. Right after reading her post, I found a bunch of kale in our breakroom at work, and realized I had the rest of the ingredients at home to make this come together. Have I mentioned that we almost have a “work CSA” with all of the people who bring in extra produce? It’s quite amazing.

For this salad, I really like the creamy avocado in the dressing and the nutty farro makes this seem like so much more than just another veggie salad.

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Farro, Kale and Fennel Salad:

  • Green Garlic Dressing:
  • 2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
  • 1/4 teaspoon fine grain sea salt, plus more to taste
  • 2 tablespoons fresh lemon juice
  • 1/3 cup / 80 ml extra virgin olive oil
  • 2 tablespoons ripe avocado
  • 1 teaspoon honey, or to taste
  • fresh pepper to taste
Chop green garlic, and combine all of the ingredients in a food processor.
  • Salad Components:
  • 1/2 bunch kale, destemmed, torn into pieces
  • 1 cup cooked farro or wheat berries (semi-pearled or whole)
  • 4-5 farmers’ market carrots, very thinly sliced
  • 1 small bulb of fennel, transparently sliced
  • ~1/4 feta cheese, crumbled
  • a big handful of almond slices, toasted
  • a big handful of roasted sunflower seeds

In a large bowl combine the kale and dressing, and massage it a bit with your hands to tenderize the kale. Add the remaining ingredients and toss well to dress everything. Drizzle with additional lemon juice if desired. Enjoy!

 

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Filed under Salad, Side Dishes, Vegetable

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