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.