I just can’t do it. There are very few things that leave me speechless in this life but Im afraid this Kale, Farro and Nectarine Salad has done it.
The textures. The taste. The look of it, aesthetically. Ive fallen and I can’t get up.
If you liked this recipe…just you wait. Geeze Louise. OUT. OF. CONTROL. DELICIOUS.
Kale, Farro and Nectarine Salad
note: you can swap out spinach for the farro if you would prefer but the texture and little ‘bite’ of the kale in this one is dynamite. farro can be found in the grain section of most markets.
For the Salad
3 Cups Chicken Stock
1 Cup Semi-Pearled Farro or Spelt Berries
6 Cups Chopped Kale
1/4 Cup Shredded/Coarsely Grated Parmesan
1/4 Cup Pine Nuts
1 Ripe Nectarine, diced into bite sized pieces
For the Vinaigrette
1/3 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 Tablespoon Dijon Mustard
1 Tablespoon Chopped Parsley
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 Garlic Clove, grated or pressed
Place the chicken stock in a medium saucepan and bring to a boil over medium high heat. Stir in the farro, reduce the heat to medium and simmer for 30 minutes or until the farro is a firm texture but cooked through. Stir in the kale, let stand for 1 minute and then drain the farro/kale in to a colander; cool in the refrigerator or at room temperature.
In a small bowl whisk together the olive oil, red wine vinegar, dijon, parsley, salt, pepper and garlic until well-combined. Set aside or refrigerate for up to 2 days.
When the farro mixture has cooled transfer it to a large bowl. Add the vinaigrette and stir well to combine. Add the parmesan, pine nuts and nectarine and gently toss. Serve chilled or at room temperature. Serves 4-6 as a side.