Good Morning Darlings!
Yes, I am still on a chopped salad kick. Today’s entry comes to us from Ellie Krieger, who served her adorable little salads in tiny mason jars.
I don’t want to eat out of a mason jar. I want a real bowl, so I can get every bite. Sue me.
But I digress. If you want to layer this salad in a mason jar, you go right ahead. I’m sure it will be precious. But I’m just hungry!
This salad is just as good the next day. I mean – it is TASTY!
Farro Salad. You should make this. Like right now.
Layered Farro Salad (or not layered – I won’t judge)
1 cup farro
11/4 cups walnut pieces
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups shredded kale leaves
1/2 cup finely diced red onion
1/4 cup finely chopped fresh Italian parsley leaves
11/4 cups crumbled feta cheese (6 ounces)
2 cups quartered red or black grapes
Cook the farro according to the directions on the package. Drain well, then place in the refrigerator to cool completely.
Toast the walnuts in a dry skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, 3 to 5 minutes. Set aside to cool, then chop.
In a small bowl, whisk together the oil, lemon juice, salt, and pepper. Place the kale in a medium bowl, add half of the dressing, and toss to combine. Add the onion, parsley, and remaining dressing to the farro and toss to combine.
To assemble the salad, place the farro in the bottom of a large glass bowl, patting down slightly. Add the kale on top. Sprinkle with the feta cheese. Then layer with the grapes and finally the walnuts. Alternatively, make individual salads by layering the ingredients in wide-mouthed 12-ounce (500 ml) jars.
Makes 8 servings
You know the drill – gobble down like hungry badgers and wash it all down with something delicious. A margarita would be nice here.