Carla Hall's Kale, Farro and Root Vegetable Salad

with lemon vinaigrette and puffed millet crunch
salad

This recipe is courtesy of Bowery Farming is a hydroponic farming company. There indoor farms create the ideal conditions for growing the purest produce imaginable.

Ready in
1 h 15 m
6
Servings
340
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad:

  • 4 Cups Bowery kale, cut into small pieces
  • 1 Cup farro, cooked
  • 1 Cup fennel, shaved thin
  • 2 medium-size beets

For the lemon vinaigrette:

  • 2 Teaspoons lemon zest
  • juice of 1 lemon
  • 2 Tablespoons minced shallot
  • 2 Teaspoons Dijon mustard
  • 1 Teaspoon sugar
  • 1/2 Teaspoon black pepper
  • 1/2 Teaspoon salt
  • 3/4 Cups olive oil

For the puffed millet crunch:

  • 3/4 Cups millet cereal
  • 2 strips lemon peel, dried in the oven
  • 1 Tablespoon sesame seeds
  • 1 Teaspoon fresh thyme leaves
  • 1/2 Teaspoon freshly ground black pepper
  • 1/2 Teaspoon kosher salt

Directions

For the salad:

Preheat oven to 350ºF.

Cook farro on stovetop or pressure cooker, according to package directions. Let cool.

Wrap the beets individually in aluminium foil and place them on a sheet pan. Roast for 50 minutes or until soft. 

Make the vinaigrette.

Let the beets cool and then peel them.

While the beets are still warm, cut them into thin wedges and toss with 2 tablespoons of the lemon vinaigrette.

For the lemon vinaigrette:

In a medium bowl, whisk together lemon zest, lemon juice, shallots, mustard, salt, sugar and pepper. 

Slowly whisk in the olive oil. Add salt and pepper to taste.

For the puffed millet crunch:

Preheat the oven to 200ºF.

Using a vegetable peeler, make two strips of lemon peel, leaving the pith on the fruit. Cut the peel into strips.

Spread the strips on a parchment paper-lined baking sheet, and place in oven for 25 minutes. The peels should turn stiff when they're dry.

Once dry, pulverize the peel in a spice grinder, then toss together with all the crunch mix ingredients in a bowl and set aside.

To Assemble:

Add the beets, fennel and farro to the kale. Drizzle the vinaigrette and toss to combine.

Let sit for 20 minutes and top with the crunch mix.

Nutritional Facts

Total Fat
28g
44%
Sugar
4g
N/A
Saturated Fat
4g
19%
Protein
4g
8%
Carbs
21g
7%
Vitamin A
58µg
6%
Vitamin B6
0.1mg
6.4%
Vitamin C
24mg
40%
Vitamin E
4mg
21%
Vitamin K
97µg
100%
Calcium
55mg
5%
Fiber
4g
18%
Folate (food)
55µg
N/A
Folate equivalent (total)
55µg
14%
Iron
2mg
10%
Magnesium
42mg
10%
Monounsaturated
20g
N/A
Niacin (B3)
1mg
7%
Phosphorus
100mg
14%
Polyunsaturated
3g
N/A
Potassium
278mg
8%
Sodium
304mg
13%
Sugars, added
0.7g
N/A
Zinc
0.8mg
5.5%