CHEF JEFF — ONE BYTE AT A TIME: Happy VeganThis salad successfully combines some of the tastiest health foods, all on one plate.
By: Herald Staff Report,
This salad successfully combines some of the tastiest health foods, all on one plate.
3½ cups farro
½ cup dried cranberries
¾ cup sliced baby kale
½ cup chopped toasted hazelnuts
¼ cup extra virgin olive oil
2 tablespoons plus 2 teaspoons golden balsamic vinegar
Salt and pepper
Rinse the farro in cold water. Place the farro in a heavy-bottomed pot and cover with fresh cold water. Bring the water to a boil over high heat, then reduce the heat, cover loosely and cook the farro until tender, about 20 minutes. Strain and set aside to cool on a rimmed baking sheet.
In a large bowl, toss together the cooked farro with the cranberries, kale and hazelnuts.
In a small bowl, whisk together the olive oil and vinegar, and season with 2 teaspoons salt and 1 teaspoon pepper, or to taste. This makes about 8 cups of farro salad.
Yield: Serve 8 to 12.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.