Kale and Farro Salad with Lemon Miso Vinaigrette
Serves 6 as a generous side salad
Kale + Lemon + Miso is a match made in heaven. If you don’t have miso, consider making the purchase (near the tofu section in grocery) – it’s amazing and lasts forever in the fridge. You’ll want to save this dressing recipe as it’s my all-time favorite. I’ve added tomatoes from this week’s box, but just about any summer veggie will work incredibly well here. Bonus – it tastes even better the next day, great for bringing in your lunch to work!
1 cup farro
1 bunch of curly green kale – from CSA box
1 large tomato, diced – from CSA box
1 recipe Lemon Miso Vinaigrette (below)
2/3 cup almonds, chopped
1/2 cup grated parmesan cheese
extra freshly ground black pepper
Lemon Miso Vinaigrette (loosely adapted from Run Fast, Eat Slow)
1/2 cup freshly squeezed lemon juice – approx 2 lemons
1/3 cup extra virgin olive oil
1 tbsp mellow white miso
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1. Add farro to 2 1/2 cups water. Bring to a boil, then lower to a simmer. Cook about 20 minutes, until liquid is completely absorbed.
2. Make dressing. Combine all ingredients and whisk together, ensuring miso is broken up and incorporated.
2. Remove stalks from kale and tear or chop kale leaves. Add to a very large bowl. Pour warm farro over kale, wilting it slightly. Add tomato, almonds, and vinaigrette. Toss well, then top with Parmesan cheese. Serve with additional freshly grated black pepper and/or cheese on top.
