Weekly Winner: My First Foray into Farro … Fabulous!

Tis the season.  What season you ask?  Marathon training season.  Oh good God, not for me!  But for several of the clients that I am currently cooking for.  Now, while that means different things to different people, what it means for my clients is that they are looking for healthy, filling (but not heavy) recipes to power them through the added mileage they will be putting in.  Some want carbs, some do not — but all want seriously healthy, tasty food.

Of course kale is popular as is quinoa.  I’ve made more quinoa in the last few months than I ever thought I’d make in a lifetime.  I’ve gained a new-found appreciation for the ancient grain.  It’s basically a blank canvas.  But I digress.  This entry is not about quinoa but about farro.  One of my clients asked if I did much with it and I had to admit that I did not.  But that made me curious.  Then Martha came to the rescue.  Martha Stewart that is.  Not her personally, but her magazine Martha Stewart Living.  It was there that I found this recipe for Kale and Farro Salad with Feta.

Kale and FarroWhen I found myself with a free afternoon on the same day that my favorite Green City Market was going on, I knew what I had to do.  Test the recipe!  All for myself.  Dang it was tasty.  Really quite extraordinarily good.  The farro was wonderfully toothsome and nutty.  All around an incredibly satisfying dish and one that you just couldn’t help but feel good about eating.  I immediately put it on my marathoners’ menus and have a feeling I’ll be making a lot of this salad in the coming months.

And don’t worry — I’m proof that you don’t need to be a marathoner (or even a runner) to enjoy this recipe.

Kale and Farro Salad with Feta

Serves 4 -6

Ingredients:

1 cup farro

2 cups packed torn Tuscan kale leaves (about 2 ounces)

1/4 red onion, finely diced (about 1/4 cup)

1/4 cup packed mint leaves, thinly sliced, plus whole small leaves for serving

Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1/4 cup crumbled feta, preferably French

Procedure:

Cover farro with 3 inches of water in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until grains are tender, 30 to 35 minutes. Drain and let cool completely.

Transfer farro to a large bowl and add kale, onion, sliced mint, lemon zest and juice, and oil. Toss until farro is well coated. Season with salt and pepper, then sprinkle with feta. Let stand 30 minutes before serving, topped with small mint leaves. Salad can be stored in refrigerator up to 2 days.

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