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Kale and farro salad with aged goat cheese recipe

Kale and farro salad with aged goat cheese recipe

By Madison Jung
15’ Prep time
30’ Cook time
45’ Total time
199 Calories
4 Serving
Madison Jung 0 Followers

Step by Step

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Step 1

Combine the farro and water or stock in a medium saucepot. Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain. Transfer to a bowl, season with salt and pepper and let cool.
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Step 2

Remove and discard the ribs from the kale, then chiffonade the leaves finely and place in a bowl. Add the pomegranate seeds, olive oil, garlic and lemon juice and mix thoroughly. Stir in the farro and season the salad with salt and pepper. Divide among 4 deep plates or bowls and garnish with the shaved goat cheese.

Ingredient

  • Garlic
    Garlic
  • Extra-virgin olive oil
    Extra-virgin olive oil
  • Tuscan kale
    Tuscan kale
  • Fresh pomegranate seeds
    Fresh pomegranate seeds
  • Farro
    Farro
  • Aged goat cheese
    Aged goat cheese
  • Water or vegetable stock
    Water or vegetable stock
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