FARRO AND KALE SALAD

FARRO AND KALE SALAD image

Yield 12 to 16

Number Of Ingredients 16

1 cup dried currants
1 cup orange juice
4 cups thinly sliced Tuscan Kale
2 tablespoons White Balsamic vinegar
1.2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups cooked farro*
1 cup pine nuts, toasted
1 shallot finely chopped
1/2 cup finely shredded Parmesan cheese
3 tablespoons chives
1/4 cup Extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon crushed red pepper
salt and fienly ground blakc pepper
freshly grated Parmesan

Steps:

In small bowl combine currants and orange juice. Cover with plastic wrap, chill 2 to 24 hours to plump currants. Drain currants, discard orange juice. In large bowl toss kale with white balsamic vinegar, 1/2 tsp. salt and 1/4 tsp. pepper. Let stand 10 minutes. In very large bowl stir together cooked farro, plumped currants, pine nuts and shallot. Add kale mixture, Parmesan cheese, chives, olive oil, lemon juice and crushed red pepper. Sprinkle with additional Parmesan. Serve at room temperature. *Cooked Farro.In 4 to 5 quart dutch oven heat 2 Tbls. vegetable oil over medium heat. Add 1/2 onion, 1 stalk celery and half carrot (all unchopped). Cook and stir over medium heat for 5 minutes. Add 4 cups farro, cooked and stirred 2 minutes more. Add 6 cups water and 1 bay leaf. Bring to boil and reduce heat.Cover: simmer 25 minutes or until all liquid is absorbed and farro is just slightly chewy. Remove from heat. Remove celery, carrot, onion and bay leaf, discard. Transfer cooked farro to sheet pan to cool. Chill or freeze remaining farro for another use. **Since this can be made a day ahead the timing is an estimate for preparation of farro and currants.