Kale, Farro, and Carrot Salad
Kale is abundant at farmers’ markets in early spring, the fall, and early winter. Like Brussels sprouts, kale develops its best flavor after the first cold snap. And it’s beautiful. We especially love Tuscan (lacinato) kale, with its dark, blue-green color. When shopping, choose bunches with dark, unblemished, crisp leaves. Here, we use it raw, tenderized by removing the central stem, and shredded. The farro adds heartiness and the dried wild blueberries, soaked in verjus (see box), give the salad a delicate, subtle hint of sweetness. We adapted the recipe from a salad created at Blue Hill at Stone Barns in New York. The dried wild blueberries and Parmesan cheese make this version our own.
Farro
1 tablespoon grapeseed or canola oil
½ cup finely chopped onion
¼ cup finely chopped celery
¼ cup finely chopped carrot
2¼ cups (14 ounces) pearled or semi-pearled farro
3 cups water
1 bay leaf
Salad
1 cup dried wild blueberries or currants
¼ cup verjus (see box) or orange juice
1 cup pine nuts or shelled pumpkin seeds
2 bunches lacinato kale, center ribs and stems removed, finely shredded (about 4 cups)
2 tablespoons verjus (see box), sherry vinegar, or balsamic vinegar
Kosher salt and freshly ground black pepper
2 medium carrots, peeled and shredded or grated (about 1 cup)
2 medium shallots, finely chopped (about 2 tablespoons)
½ teaspoon red pepper flakes
½ cup extra-virgin olive oil
½ to ¾ cup shaved Parmesan
3 tablespoons snipped fresh chives or coarsely chopped fresh flat-leaf parsley
2 tablespoons lemon juice
To make the farro, heat the oil over medium heat in a medium saucepan. Add the onion, celery, and carrot and sauté until the vegetables are lightly browned, about 5 minutes. Add the farro, stir, and reduce the heat to low. Toast, stirring occasionally, for about 2 minutes. Add the water and bay leaf, and bring to a boil. Cover, lower the heat, and simmer until the farro is tender and almost all the liquid has been absorbed, about 25 minutes (or follow package directions). Using a colander, drain any remaining liquid and transfer the farro to a shallow bowl. Discard the bay leaf. Let cool.
Meanwhile, make the salad. Soak the blueberries in the ¼ cup verjus or orange juice until plumped, about 30 minutes (if using currants, they can be soaked overnight). Drain and set aside berries. Toast the pine nuts in a small skillet over low heat, watching carefully and stirring often, until golden, about 3 minutes. Transfer to a small bowl and set aside.
In a large bowl, combine the kale with the 2 tablespoons verjus or vinegar, season with salt and pepper, and toss. Set aside for at least 15 minutes.
In a second large bowl, combine the farro, blueberries, pine nuts, grated carrots, shallots, and pepper flakes. Add the olive oil and toss well. Add the kale and toss again. Sprinkle with the Parmesan (to taste) and chives, and drizzle with the lemon juice. Adjust the seasoning and serve.