Hearty farro salad with grilled summer squash, kale and Parmesan.
Author: Erin Berdan
Recipe type: Salad
Serves: 2-3 servings
Ingredients
½ cup farro
½ cup apple juice
1 cup water
1 bay leaf
1 small yellow squash
1 small zucchini
¼ cup chopped walnuts
1 cup shredded kale, preferably lacinato
A few fresh basil leaves, torn
Extra virgin olive oil
Juice of half a lemon
Parmesan cheese
Instructions
To cook the farro, combine the farro, apple juice, water and bay leaves in a small saucepan and season with salt. Simmer for about 30 minutes or until farro is tender. If all of the liquid evaporates before the farro is tender, add a little more.
Preheat grill over high heat.
Halve the squash and zucchini lengthwise and season with salt and pepper and drizzle with a little olive oil.
Grill squash and zucchini until tender, about 4 minutes per side.
Remove and allow to cool.
When cool enough to handle, cube the squash and zucchini. Set aside.
Toast the walnuts in a small pan until fragrant.
In a large bowl, combine the cooked farro, squash, zucchini, walnuts, kale and basil. Drizzle with a little olive oil and lemon juice. Season to taste with salt and pepper.
Serve topped with shaved Parmesan cheese.
Recipe by white plate blank slate at https://whiteplateblankslate.com/farro-salad/