Saturday, February 22, 2014

Farro and Kale Salad With Pine Nuts And Olives

Farro and Kale Salad
With Pine Nuts and Olives

¾ cup farro¼ cup pine nuts1 cup Castelvetrano olives (5 1/2 ounces), pitted and halved, plus 2 tablespoons of the brine2 Tbsp fresh lemon juice¼ cup extra virgin olive oilKosher saltFreshly ground pepper1 lb Tuscan kale, stems discarded and leaves cut into 1/2-inch ribbons1 large red bell pepper, cut into 1/2-inch dice



In a medium saucepan of salted boiling water, cook the farro until al dente, about 25 minutes. Drain well and spread on a baking sheet to cool completely.
Meanwhile, in a small skillet, toast the pine nuts over moderate heat, tossing occasionally, until golden, about 5 minutes. Transfer to a plate and let cool completely.
In a large bowl, whisk the olive brine with the lemon juice and olive oil. Season the dressing with salt and pepper. Add the kale, toss well and let stand until barely wilted, 15 minutes. Mix in the farro, pine nuts, olives and red bell pepper. Season the salad with salt and pepper and serve.

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