April 9, 2013
Aqua Turf Club
Ancient farro grains and kale salad
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
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!