Judy's Kale Salad

Judy brings this delicious salad to parties and I enjoy it every time, so I asked her to share her recipe with us.  Thanks, Judy!

When I made it, I used tangerines instead of oranges and used only half the dressing.  I added the hot farro to the kale and onions, coated them with the dressing and put a cover on the bowl until it cooled to room temperature, so the kale would wilt.  Then added the tangerines, and toasted, crunchy walnuts, just before tossing.  Served the extra dressing at the table.  

---Barbara

Citrus, Kale and Farro Salad

Serves 6

1/4 cup balsamic vinegar
1 t. honey
1/4 t. salt
pepper
3/4 cup olive oil
2 cups cooked semi-pearled farro* (made from 1 cup dry), warm or chilled
2 cups thinly sliced kale
1 cup chopped orange segments (about 2 oranges)
1 small shallot, sliced thinly
1/3 cup chopped walnuts, toasted
a few whole walnuts for garnish (optional)

Whisk the vinegar, honey, salt and pepper together in a small bowl.  Add olive oil, whisking until emulsified.  Set aside.

Combine salad ingredients in a large serving bowl.   Toss with prepared dressing and serve warm or chilled.

Can be kept in the fridge for up to three days.

*Farro is an hulled wheat, and can be found now in the rice aisle because it has become popular.  Or organic section.  It's not gluten free.  There different kinds, requiring different times to cook.  This one is pearled, which does not have any bran, and is the fastest to cook.  But all them are good!

Upon reflection, I think semi-pearled would be better than pearled.  I will have to ask Judy which type of farro she uses.