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Picnic Super-Green Salad
Posted by Peggy on July 19, 2012
Recipe: Picnic Super-Green Salad
1/2 cup dry farro
1 bunch kale, Tuscan (dinosaur or Lacinato) kale preferred
5-6 large garlic scapes or scallions, chopped into 1-inch pieces
1/4 cup extra virgin olive oil
1 teaspoon finely chopped zest and juice from 1 large juicy orange
1 tablespoon honey
3 tablespoons chopped fresh parsley
2 tablespoons packed fresh tarragon leaves
2-3 large oranges, peeled and thinly sliced
2 cups thinly sliced fennel, optional
1 cup toasted, sliced almonds
Cook farro according to package instructions.
With a sharp knife, remove center ribs from kale. Discard ribs or reserve for another use. Chop kale leaves into 1-inch pieces; you should have about 8 cups.
To make a dressing, place scapes or scallions into a food processor. Add olive oil, orange zest and juice, honey, parsley and tarragon; turn on machine and process until smooth.
Massage dressing into kale leaves. Season to taste with kosher salt and freshly ground pepper.
Toss kale with farro, orange slices, fennel, if using, and almonds.
Number of servings (yield):
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