Kale and Farro Salad with Aged Goat Cheese
Recipe courtesy of
Amanda Freitag
- Total:
- 45 min
- Prep:
- 15 min
- Cook:
- 30 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
Directions
Combine the farro and water or stock in a medium saucepot. Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain. Transfer to a bowl, season with salt and pepper and let cool.
Remove and discard the ribs from the kale, then chiffonade the leaves finely and place in a bowl. Add the pomegranate seeds, olive oil, garlic and lemon juice and mix thoroughly. Stir in the farro and season the salad with salt and pepper. Divide among 4 deep plates or bowls and garnish with the shaved goat cheese.
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