Description
Rustic Italian-inspired kale and farro salad brings earthy grains together with crisp greens and crunchy sourdough breadcrumbs. Mediterranean flavors dance on your plate, offering a satisfying blend of nutrition and pure deliciousness.
Ingredients
Scale
Main Ingredients:
- 1 bunch (6 oz / 170 g) kale, thick ribs removed
- 1 cup (114 g) farro, cooked according to package instructions
- 2 slices day-old sourdough or other crusty bread, torn into coarse crumbs (about 2 cups worth)
Cheese and Seasoning:
- ½ cup (42 g) finely grated Pecorino Romano cheese, plus more to finish
- 2 garlic cloves, finely chopped
- ¼ cup (50 g) extra-virgin olive oil
- 2 tablespoons lemon juice, from 1 lemon
- 1/8 teaspoon dried chile flakes
- ¼ cup barberries
Finishing Ingredients:
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the kale by removing tough stems. For curly kale, tear into bite-sized pieces; for lacinato kale, stack leaves, roll into a log, and slice into thin ribbons.
- Thoroughly wash kale in cool water using a salad spinner, ensuring leaves are completely dry. Transfer to a large mixing bowl.
- Create a garlic paste by finely mincing or crushing garlic with a mortar and pestle until smooth and uniform.
- Whisk together garlic paste, olive oil, lemon juice, chile flakes, salt, and black pepper in a small bowl to create a vibrant dressing.
- Massage dressing into kale leaves using hands, ensuring even coating. Incorporate pecorino cheese and let sit for 5 minutes to soften kale’s texture.
- Cook farro according to package instructions, drain thoroughly, and toss with a splash of olive oil and a pinch of salt. Allow to cool completely.
- Prepare sourdough breadcrumbs by preheating oven to 350°F. Spread crumbs on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Bake breadcrumbs for approximately 10 minutes, stirring occasionally to ensure even golden-brown crispiness. Remove and let cool.
- Assemble the salad by layering kale in serving bowls, topping with cooled farro, crispy breadcrumbs, barberries, and an additional sprinkle of pecorino cheese.
Notes
- Massage kale with dressing to soften its tough texture and enhance flavor absorption.
- Toast sourdough breadcrumbs carefully to achieve a golden, crispy texture that adds delightful crunch.
- Allow salad to rest for at least 5 minutes after dressing to let flavors meld and kale become more tender.
- Drain farro thoroughly and cool completely to prevent soggy salad and maintain ideal grain consistency.
- Use hands for mixing to ensure even coating of ingredients and more intuitive ingredient distribution.
- Select fresh, crisp kale and high-quality sourdough bread for the most vibrant and flavorful results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 15 mg