Farro Tabbouleh over Baby Kale Salad
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Farro Tabbouleh over Baby Kale Salad

Prep: 20 minutes plus standing
Cook: 10 minutes • Serves: 4

Massaged Kale Salad

2 tablespoons Colavita® Extra Virgin Olive Oil
1-1/2 teaspoons Delallo® Lemon Juice
1/4 teaspoon sea salt
1 package (5 ounces) baby kale

Farro Tabbouleh

2/3 cup Italian pearled farro, rinsed and drained
2-1/2 tablespoons Delallo® Lemon Juice
2 tablespoons minced shallot
2 teaspoons honey
1 teaspoon sea salt
3/4teaspoon Morton & Bassett® Dry Harissa
1/4 teaspoon Morton & Bassett® Pumpkin Spice
1 pinch Morton & Bassett® Ground Turmeric
1/4 cup plus 1 teaspoon Colavita® Extra Virgin Olive Oil
1-1/2 cups coarsely chopped fresh curly parsley (from 1 bunch)
3tablespoons coarsely chopped fresh mint leaves
1/8 teaspoon fresh ground black pepper
1 cup diced English cucumber
1-1/4 cups halved red and/or yellow cherry tomatoes
1/4 teaspoon lemon zest

1.Prepare Kale Salad: In large bowl, whisk oil, lemon juice and salt; add kale and massage with hands 3 minutes or until kale begins to wilt and soften; refrigerate 30 minutes.

2.Prepare Farro Tabbouleh: In medium covered saucepot, heat 2 cups water and farro to a boil over medium-high heat; reduce heat to low and simmer, covered, 12 minutes or until al dente. Drain, if necessary; cool. Makes about 1-3/4 cups.

3.In large bowl, whisk lemon juice, shallot, honey, 1/2 teaspoon salt, harissa, pumpkin spice and turmeric; whisking constantly, slowly drizzle in 1/4 cup oil until emulsified. Add parsley, mint, pepper, farro and remaining 1/2 teaspoon salt; toss until combined. Let stand 10 minutes; fold in cucumber.

4.In medium bowl, toss tomatoes, lemon zest and remaining 1 teaspoon oil.

5.To serve, layer kale salad, farro mixture and tomato mixture on plate.

Approximate nutritional values per serving:
354 Calories, 23g Fat (3g Saturated), 0mg Cholesterol,
680mg Sodium, 34g Carbohydrates, 7g Fiber, 8g Protein

Chef Tip:
Serve with pita bread and hummus drizzled with extra virgin olive oil garnished with smoked paprika, roasted eggplant and toasted chickpeas.