spring means salad season. Continue reading
not interested in turning on the stove? me either, these days–summer makes me dread anything that would add even a degree to the temperature inside my house.
As long as you’ve already cooked up some farro (I make a double or triple batch at once) and toasted some almonds, this salad is totally free of any heat-emanating device, and it’s the lunch and dinner that’s both virtuous enough and delicious enough that we eat it by the bagful:
- 8 oz (or so) kale (original recipe via smittenkitchen calls for lacinato, but I use anything) chopped up or torn up–into small pieces
- 1/2 cup uncooked farro = 1 1/2 cups cooked farro (in a pot with water, boil till the grains are tender; drain)
- 1/3 cup dried cranberries
- 2 oz feta, crumbled
- 1/2 cup chopped almonds, heavily toasted
- 1 small shallot, minced (or 2-3 green onions, sliced)
- 2-3 Tablespoons chopped dill
- 3 Tablespoons olive oil
- 1.5 Tablespoons apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon honey
- Salt & Pepper to taste
Dump all the ingredients into a big bowl; pour dressing ingredients into a small jar or covered container, shake vigorously, pour over ingredients–mix everything well.
Because the kale is strong, this can sit in the refrigerator for a few days; because it is so delicious and balanced, it won’t last that long
It takes a very special salad to make it onto a company dinner menu twice in one week.
This SALAD is that special. Served simply with chicken (once grilled, once roasted) this dish makes magic at the table.
I learned it last year while living in St. Louis, a former waiter of the famous Canlis restaurant in Seattle lived nearby and brought this exact salad to a potluck. How lucky we were!
Though ripe for improvisation as encouraged in the recipe, make as written at least once – it’s worth the effort to keep the strange looking ratios. You will be rewarded! Enjoy all spring long…