Tuscan kale and farro salad with toasted walnuts and pecorino
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35 min
Quick
Kifli Kukták
Laktató és friss toszkán őszi gabonasaláta masszírozott zsenge fodros kellel, mogyorós aromájú al dente tönkölybúzával (farro), serpenyőben pirított ropogós dióval és pikáns érlelt pecorino sajtforgácsokkal, selymes citromos-dijoni vinaigrette öntettel összeforgatva.
Preparation method
Preparing the farro and walnuts
Rinse the farro (spelt grains), then cook in boiling, lightly salted water until al dente, about 20-25 minutes. Once tender yet pleasantly chewy, drain and spread out on a tray to cool to room temperature.
Roughly chop the walnuts, then toast in a dry pan without oil over medium heat for 2-3 minutes until fragrant and golden brown. Be careful, as walnuts burn easily. Set aside to cool.
Preparing the kale and vegetables
Thoroughly wash and dry the kale leaves. Cut out the thick, woody stems and tear or cut the tender leaves into bite-sized pieces.
Chef's tip
Massaging the kale with olive oil and lemon juice is a crucial step: the mechanical rubbing and the acid soften the tough fibers, causing the kale to wilt and develop a pleasantly tender texture.
This salad keeps very well in the fridge; the kale leaves will not get soggy even after hours, making it a perfect choice for the next day's office or lunchbox meal.
Ingredients
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