I adapted this from a “Green Goddess Salad” but I can’t find it now and I didn’t like that name. This is a loosely measured salad, which means that you don’t need to stress about relative quantities. But, as I learned the hard way, don’t go crazy with the substitutions (e.g. lime for lemon juice, yuck).
Super, cuz it’s got lots of high quality fats, proteins and vitamins. It’s also got a great combo of tastes and textures. To completely avoid cooking on a hot evening, cook the farro in the morning and let it sit in the fridge. Let it come to room temp before using.
2 cloves garlic, minced
½ small shallot, minced
juice from one lemon
2 big squirts Anchovy paste
big pinch of parsley leaves, minced
1/3 cup olive oil
salt and pepper to taste
Step one: combine first three ingredients in a jar, shake, let sit for ten minutes. Step two: add rest of ingredients and shake well.
2 handfuls of dinosaur/Tuscan kale leaves, preferably about 6” long
1 big handful of arugula, chopped
1 handful flat leafed parsley leaves, chopped
1 palmful minced mint leaves (or basil, or tarragon)
1 palmful minced chives
1 big handful cooked and shelled edamame
1 small cucumber, diced
2 cups cooked farro*
1 hard boiled egg, diced
½ avocado per person, diced
Make dressing step one.
Stem and chop the kale leaves. Place in a large mixing bowl. Spray or drizzle lightly with olive oil and sprinkle with salt. Massage the kale by gathering it into your fists and gently squeezing and rubbing until it has all darkened in color and begun to soften. Add the rest of the ingredients except for the avocado and gently fold together (preferably with your hands). Finish the dressing and drizzle it on sparingly, mixing it in gently and adding more to taste. Serve with diced avocado on top, as well as additional parsley or a few crumbles of feta cheese or seeds or nuts of choice.
Combine 1 cup pearled farro with 2 cups water and ½ teaspoon salt. Bring to a boil and simmer for about 20 minutes, until al dente. Drain if necessary. If not using pearled farro, add another ½ cup of water and cook 40 – 50 minutes.
- Kale Market Salad (101cookbooks.com)