Side Dishes
Warm Tuscan Farro Salad with Basil-Lemon Vinaigrette
If quick with quality is on your radar, this Warm Tuscan Farro Salad won’t disappoint. Full of tomatoes, kale, and farro, this side salad fits the bill.
Ingredients
FOR THE FARRO, BOIL:
SAUTÉ:
FOR THE VINAIGRETTE, WHISK:
Test Kitchen Tip
Either variety of kale — curly or Tuscan — works in this recipe.
Instructions
For the farro, boil water and salt in a saucepan. Add farro, reduce heat, and simmer, stirring occasionally, until tender, 15–20 minutes; remove from heat and drain any excess water.
Sauté shallots, garlic, and pepper flakes in oil in a sauté pan over medium-high heat, 1 minute. Stir in kale and water; cook until softened, 5 minutes. Add tomatoes, vinegar, and salt. Stir in farro, pecorino, and zest.
For the vinaigrette, whisk together basil, oil, and lemon juice; season with salt and black pepper. Toss salad with vinaigrette to coat.
To keep farro grains from sticking together, rinse away excess starch under cool water before cooking.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 373
% Daily Value*
Total Fat 15g 23%
Cholesterol 7mg 2%
Sodium 532mg 22%
Carbs 46g 15%
Protein 13g
*Percent Daily Values are based on a 2,000 calorie diet.