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.
Anchovy Dressing:
2 cloves garlic, minced
½ small shallot, minced
juice from one lemon
2 big squirts Anchovy paste
big pinch of parsley leaves, minced
pinch sugar
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.
Salad:
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.
*Cooking Farro:
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.
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Posted by Kale and Mixed Veggie Salad with Lemon Tahini Dressing « strawberry ginger on June 30, 2012 at 7:31 pm
[...] Super Low-stress Summer Salad (realmomsrealfood.wordpress.com) [...]
Posted by Cecelia on July 22, 2012 at 5:06 pm
I love anchovies, but have never made a dressing with paste. Also, love all of the different ingredients and textures in this – it looks fantastic!
Posted by kewhite on July 22, 2012 at 8:07 pm
Anchovies give a great umami/salty taste to it. We also put it in our tomato bruschetta.
Posted by Beth F on July 22, 2012 at 8:05 pm
Boy this does sound good. I’m always looking for filling no-cook summer dishes. I’ve never had farro; I’ll have to give it a try.
Posted by kewhite on July 22, 2012 at 8:09 pm
I have become a big fan of farro. It has a great chewy texture. The original recipe was with quinoa, which I tried, but the farro soaks up the dressing better. I think it would also be good with Israeli couscous.
Posted by Kailana on July 23, 2012 at 5:42 am
I really should make more salads. They would be wonderful when the kitchen is hot and I don’t want to cook!
Posted by kewhite on July 23, 2012 at 4:25 pm
One way to avoid even more cooking on this one is to save extra farro or similar grains from another recipe to use in the salad. Or, make it the night or morning before.