The month of May was filled with kale salads. I couldn’t help myself, I made several each week. I loved that they got better with age as the dressing slowly mellowed the bitterness of raw kale. I’d keep them simple and serve as a side salad: kale, vinaigrette and almonds. I’d add grains, berries, avocado, or beans and pack it for lunch. So versatile, so healthy.
Cherries are really delicious right now. They can be slightly challenging to cut with that pit in the middle (I don’t own a cherry pitter). I used a pairing knife, cutting in half first by running the knife around the pit all the way around then using the tip of the knife to pop out the pit.
The cauliflower and farro cook together in this very easy one pot meal. By adding the cauliflower for the last two minutes it will be slightly steamed but keeps plenty of crunch, perfect for a salad. While it’s cooking there’s time to prepare the vegetables and whisk together a vinaigrette. I make my salad dressings in mason jars because it is very easy to form an emulsion between the lemon juice and olive oil. Why make an emulsion? The molecules of lemon juice will be evenly mixed with the molecules of olive oil creating a velvety mouth feel and better cling to the greens. Plus it sounds and tastes fancier just by shaking a jar for a few seconds.
Kale and Farro Salad
1 cup uncooked farro
1 bunch of kale, stems removed and roughly chopped
1 head of cauliflower, divided into florets
1 cup chopped fresh cherries
1/2 cucumber, peeled, seeded and diced
1/4 cup chopped mint
Lemon Honey Vinaigrette:
1/3 cup lemon juice
1 tsp dijon mustard
1 tsp honey
1 Tbsp minced shallot
1 garlic clove, minced
2/3 cup extra virgin olive oil
1/2 tsp salt
1/2 tsp pepper
In a large pot cook farro according to package directions. I used a quick cooking version from Trader Joe’s that is ready in 10 minutes but most will take 30. For the last two minutes of cooking time add the cauliflower florets. Transfer to a large bowl and allow to cool to room temperatures.
Meanwhile prepare the Lemon Honey Vinaigrette. Combine all the ingredients in a mason jar or other sealable container. Shake vigorously until the mixture appears uniform and is no longer separated. Toss all the salad ingredients and the vinaigrette and serve. Salad is best made 30 minutes ahead of serving and refrigerates well for meals the following day.
Special Equipment Needed: None