Recipe of the Month
Ancient Farro Grains and Kale salad from Chef John Naughright at Caseus Fromagerie & Bistro, New Haven, CT
- 2 cups farro grain
- 6 cups water or stock
- 2 bunches lacinato kale leaves
- 1 cup roasted pistachios (honey roast them if you can)
- 2 pieces Mystic Cheese Co. Melville cheese or any soft ripened cheese such as camembert/brie style cheese
- 4 blood oranges supremed
- 2 pink grapefruit supremed
- 2 navel oranges supremed
- 3 sprigs fresh tarragon
- 1 small bunch fresh chervil
- 1 cup great extra virgin olive oil
- ¼ cup balsamic vinegar
- Kosher salt to taste
- Black pepper to taste
In a large stock pot over medium heat, toast farro grain stirring constantly for about 8-10 minutes. Add water or stock, bring to a boil, cover and simmer for 15-20 minutes. Check the grains, should be firm and have a pop to them. Drain any excess liquid.
Supreme the citrus, reserving any extra juice for the dressing. Chiffonade (thin ribbon cut) the lacinato kale. Large dice the Melville cheese into ¼ inch squares and hand pick the fresh tarragon and chervil reserving for later.
For the dressing: mix 1 cup great extra virgin olive oil and ¼ cup balsamic vinegar, any of the reserved citrus juice and salt and pepper to taste. Mix well.
To finish, in a large mixing bowl add cooled farro, chiffonade kale, ¾ of the citrus, pistachios, ¾ of the diced cheese, tarragon and chervil. Add half of the dressing and mix well. The rest of the dressing can be saved and refrigerated for up to 3 days. Use as much dressing as you desire. Season with kosher salt and black pepper to taste before serving.
To plate: Evenly distribute salad between six plates. Garnish with the remaining citrus segments, diced cheese and a drizzle of reserved dressing. Serve immediately and enjoy!
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