Chef Jamie’s FARRO SALAD with Melissa's BEETS, TUSCAN KALE and GOAT CHEESE

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Authors Thoughts

This salad packs a huge punch of flavor and lots of good-for-you vitamins and minerals to boost your body.2 cups farro
  • Ready in: 30 minutes
  • Serves: 4
  • Complexity: easy
  • Origin: Salads

Ingredients

  • 4 cups chicken stock
  • 1 package Melissa's Cooked & Peeled Baby Red Beets, cut into bite size wedges
  • 1 bunch Tuscan Black or traditional kale, tough ribs removed and leaves cut into thin shreds
  • 1 garlic clove, minced
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup good quality extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup crumbled fresh goat cheese

Directions

  1. Soak the farro in cold water to cover for 20 minutes. Drain and combine with the chicken stock in a medium, heavy saucepan. Bring to a boil over high heat, then cover and reduce the heat to a simmer. Cook until tender, about 20 minutes.
  2. Drain the farro over a bowl so that you can reserve what's left of the cooking liquid, and set both aside.In a large mixing bowl, combine the shredded kale with the garlic and lemon juice and toss for 5 minutes. Add the cooked faro, beets. Olive oil and salt and pepper and gently mix to combine. Crumble the goat cheese over the salad and serve warm.
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