1. Rinse farro and place in a large saucepan. Cover with water and bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain off any excess liquid.
2. Combine the vinaigrette ingredients in a blender. Pour into a large mixing bowl.
3. Add the chopped kale and toss gently for 1 minute to help break it down slightly.
4. Add the cooked farro, toasted almonds, feta and raisins to the kale and toss to combine. Adjust seasonings as needed and serve (or keep cold until ready to serve).
Farro and Kale Salad with Fresh Mango Vinaigrette
Serves 8
All you need:
2 cups uncooked farro
6 cups water
Vinaigrette
1 fresh mango, peeled, pitted and diced
1 small shallot, peeled and diced
1 teaspoon Dijon mustard
1/4 bunch fresh cilantro
Juice and zest of 2 limes
2 teaspoons honey
1/4 cup olive oil
Salt and pepper, to taste
1 small bunch kale, stemmed and finely chopped
1/2 cup slivered almonds, toasted
1/2 cup feta cheese
1/4 cup golden raisins
All you do:
1. Rinse farro and place in a large saucepan. Cover with water and bring to a boil; reduce heat to medium-low and simmer for 30 minutes. Drain off any excess liquid.
2. Combine the vinaigrette ingredients in a blender. Pour into a large mixing bowl.
3. Add the chopped kale and toss gently for 1 minute to help break it down slightly.
4. Add the cooked farro, toasted almonds, feta and raisins to the kale and toss to combine. Adjust seasonings as needed and serve (or keep cold until ready to serve).