Carla Hall's Kale, Farro, And Root Vegetable Salad
Carla Hall's Kale, Farro, And Root Vegetable 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.
Servings
6
Ingredients
- 4 cup bowery kale, cut into small pieces
- 1 cup farro, cooked
- 1 cup fennel, shaved thin
- 2 medium-size beets
- 2 teaspoon lemon zest
- juice of 1 lemon
- 2 tablespoon minced shallot
- 2 teaspoon dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 3/4 cup olive oil
- 3/4 cup 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
- 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.
- 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.
- 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.