Delicious Kale Salad and Flavors of CT - WFSB 3 Connecticut

Delicious Kale Salad and Flavors of CT

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Flavors of Connecticut

April 9, 2013

Aqua Turf Club

203-234-2022

 

Ancient farro grains and kale salad

Serves 6

Ingredients:

2 cups farro grain

6 cups water or stock

2 bunches lacinato kale leaves

1 cup roasted pistachios (honey roast them if you can)

2 pieces Mystic Cheese Co. Melville cheese or any soft ripened cheese such as camembert/brie style cheese

4 blood oranges supremed

2 pink grapefruit supremed

2 navel oranges supremed

3 sprigs fresh tarragon

1 small bunch fresh chervil

1 cup great extra virgin olive oil

¼ cup balsamic vinegar

Kosher salt to taste

Black pepper to taste

Directions:

In a large stock pot over medium heat, toast farro grain stirring constantly for about 8-10 minutes. Add water or stock, bring to a boil, cover and simmer for 15-20 minutes. Check the grains, should be firm and have a pop to them. Drain any excess liquid.

Supreme the citrus, reserving any extra juice for the dressing.  Chiffonade (thin ribbon cut) the lacinato kale. Large dice the Melville cheese into ¼ inch squares and hand pick the fresh tarragon and chervil reserving for later.

For the dressing: mix 1 cup great extra virgin olive oil and ¼ cup balsamic vinegar, any of the reserved citrus juice and salt and pepper to taste. Mix well.

To finish, in a large mixing bowl add cooled farro, chiffonade kale, ¾ of the citrus, pistachios, ¾ of the diced cheese, tarragon and chervil. Add half of the dressing and mix well, rest of the dressing can be saved, refrigerated for up to 3 days. Use as much dressing as you desire depending on personal preference. Season with kosher salt and black pepper to taste before serving. 

To plate: Evenly distribute salad between six plates. Garnish with the remaining citrus segments, diced cheese and a drizzle of reserved dressing. Serve immediately and enjoy!

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