We’re winding down from a fun and somewhat crazy summer over here. Lots of visits with friends, backyard barbecues, patio parties, and as usual, THE BEST, apple cider doughnuts around (Thanks, Chichester General Store in Chichester, NH!). You guys, there were even chocolate chip pancakes as big as our faces!
So, as we gear up for the fall and the return to school and a more normal schedule and smaller pancakes, we’re gearing down from some of our summer indulgences like burgers and beers. My husband in particular is on a bit of a health kick since returning from our vacation in NH, where we ate doughnuts every day, roasted many marshmallows for s’mores and shared drinks with friends– all without regret.
So, he was happy when I offered to start making him some of the salads I make for my own daily lunches. This particular one came about based on a few items I had secured from my CSA box and whatever else happen to be lying around my fridge and pantry.
It comes together quickly, travels well (I packed it in a picnic and brought it to an amusement park!), and can easily be made gluten free by subbing out the farro for quinoa or brown rice. As always, if you want to up the protein in it, some chick peas would work nicely or grilled or rotisserie chicken. But, it’s pretty filling on its own. And, it even earned two thumbs up from my burger and beer loving husband. Give it a try.
Radish & Baby Kale Farro Salad
What You’ll Need:
1 cup of farro, cooked according to directions (tender but with a bite to it!)
6 radishes, washed, cut in half then thinly sliced
About 3 cups of loosely packed baby kale leaves (you can really add as much as you like!)
1 small bunch of dill, chopped
1/4 cup of chopped flat leaf parsley
1/2 cup of kalamata olives, sliced in half
1/4 cup of toasted pine nuts (optional)
1/4 cup of extra virgin olive oil
Juice from half a large lemon
1 garlic cloved, grated or presed
What To Do:
1. Cook farro according to directions. One thing to note about farro, it is wheat and comes in many forms if you buy “pearled, hulled, or skinless farro” it cooks much quicker than whole wheat or whole grain farro.
2. Once cooked, run the farro under cold water and shake it dry in the colander.
3. Combined cooled farro with radishes, baby kale, dill, parsley, olives, and toasted pine nuts.
4. Whisk together the olive oil, lemon juice, and crushed garlic. Salt and pepper the dressing to taste.
5. Pour dressing on salad and toss to combine. This can be eaten immediately though I’ve eaten it two days later and felt it held up quite well. If you’re looking for more protein add chick peas or grilled chicken.
6. Share it with your husband if he happens to be on a health kick.