Farro and Kale Salad with Saffron Vinaigrette
A farro and kale salad that is light and refreshing for an easy summer lunch or light dinner. It features, peas, radishes, cucumbers, and a saffron vinaigrette.
Yield: 6 servings
  • 1 cup farro
  • 3 cups water
  • 1 cup fresh or frozen peas
  • 1 tbsp kosher salt, divided
  • 1 dried arbol chili pepper
  • 1 small shallot
  • 1 small garlic clove
  • 1 sprig fresh rosemary
  • zest of ½ orange
  • ¼ cup seasoned rice wine vinegar
  • 2 tbsp fresh orange juice
  • ⅛ tsp saffron threads
  • ¼ cup extra virgin olive oil
  • ½ lb curly kale, stemmed and deribbed
  • ½ lb radishes
  • 1 large English cucumber
  • 1 cup walnuts, toasted
  1. Combine the farro, water, and 1½ tsp salt in a medium pot. Bring to a boil, then lower to a simmer and cook for 20 minutes. Add in the peas and arbol chili. Cook for another 7-10 minutes, then drain and set aside to cool.
  2. Meanwhile, mince the shallot, garlic, and roasemary leaves. Toss them with the orange zest in a big salad bowl. Set aside.
  3. For the dressing, combine the vinegar, orange juice, and saffron in a small saucepan. Heat over medium heat. Once the mixture starts to simmer, remove immediately from the heat and allow to cool to room temperature. Pour into the salad bowl.
  4. Remove the chili de arbol from the farro mixture and take out its seeds. Mince the chili and add it to the salad bowl. Add the olive oil and remaining 1½ tsp salt to the salad bowl. Whisk to combine.
  5. Finely chop the kale leaves and add them to the salad bowl, tossing with the dressing, and massaging the kale to tenderize it a bit. Thinly slice the radishes. Quarter the cucumber lengthwise, then remove its seeds. Thinly slice the cucumber. Add these vegetables, the farro, and peas to the salad bowl. Toss to combine.
  6. Add the walnuts just before serving.
Recipe from Shaya
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/06/farro-kale-salad-saffron-vinaigrette.html