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Farro and Kale Salad

Farro and Kale Salad
Chef Chelsea’s healthful farro and kale salad makes about 1 1/2 quarts and holds well in the refrigerator, so be sure to make enough for lunch the next day.
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  1. 2 cups Bob’s Red Mill Farro
  2. 4 cups Water
  3. 1/2 bunch of you favorite Kale
  4. 1/4 cup La Tourangelle Sesame Oil
  5. 2 Penna Preserved Meyer Lemons (You can find these in the deli case.)
  1. Bring the water to a boil and add the farro. Cook uncovered for 20-30 minutes. Turn off the heat and let sit for 5 minutes. Strain off the excess water and rinse under cold running water to cool. Drain well.
  2. Remove stem and center rib of the kale and chop into pieces. Combine with cooked farro, sesame oil and preserved lemon, rind thinly sliced.
Newcastle Produce