This is a hearty winter salad that is loaded with nourishing fats and dark leafy greens. It is a perfect side dish for anyone still looking to finalize their Christmas dinner menu! Or, to make it a complete meal, we recommend topping this salad with grilled salmon, chicken or steak, or white beans.
Ingredients
For the salad:
- 1 cup farro, rinsed and drained
- 1 large bunch kale, finely chopped, stems removed
- 1 small head radicchio, quartered, cored, and cut crosswise into thin strips
- 1 cup grated Parmesan cheese
- 1 cup chopped toasted walnuts
For the dressing:
- 1/2 cup extra virgin olive oil
- 1/2 cup lemon juice
- 2 or 3 cloves garlic, minced
- 2 teaspoons miso paste (preferably mellow white)
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a large pot, place the farro with enough water to cover by a couple of inches and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the farro is tender but still chewy, about 30 minutes. Drain the farro and set aside to cool.
- Meanwhile, prepare the dressing. Combine the oil, lemon juice, garlic, miso, salt and pepper in a glass jar with a lid. Use a fork to stir in the miso, then shake vigorously to emulsify.
- To assemble the salad, toss the kale with three-quarters of the dressing in a large salad bowl. With clean hands, gently massage the kale with the dressing to soften the leaves (more pleasant to eat!). Add the radicchio, Parmesan, walnuts, and farro to the kale and toss again. Taste and add the remaining dressing, if needed.
- This salad can be made in advance. It tastes even better the second day! Cover and refrigerate leftovers for up to 5 days. Leftover dressing will keep in the fridge for up to 1 week. If the oil solidifies, briefly microwave on low until melted.
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Tested & recommended by the Starkel Nutrition team. |
Recently Elyse visited the Time Inc Food Studios and joined Cooking Light and Health magazine on Facebook Live to teach viewers how to make this salad. Watch the video.
This recipe is in Run Fast. Eat Slow. cookbook and was featured in Women’s Running.
