This salad was a reproduction of what I had for lunch the other day. We’re pretty good at cobbling meals together by cleaning out the fridge of whatever needs to be used up. Tonight’s meal was no exception. This idea came to me when I was thinking of what I could possibly scrounge from the fridge so that I wouldn’t have to buy lunch the next day. Reasons why I despise buying lunch (in order of importance):
1. I only have 30 minutes so you can see why buying lunch is not practical in terms of time left to enjoy a duty free lunch. Ha!
2. Options are limited and lunches brought from home are far superior and more healthy than anything I can buy.
3. Dodging the weirdos on my way to picking up lunch is not fun. Neither is getting hit up for spare change 1,000 times on my way there and back.
4. I can’t stand rushing and getting sweaty to pick up lunch and hoof back to work to eat said lunch.
Getting back on track, this farro salad is super easy and fairly quick to toss together. It’s also very filling, thanks to the whole grains and vegetables. The addition of this cheese and olive bread is a delicious plus. The baker in the family is K and he added a combo of cheddar and gruyere cheese to the mix which made for a super cheesy and flavorful bread.
1 large clove garlic, minced
2 tsp whole grain mustard (dijon is also good)
2 T sherry vinegar
4 T good quality olive oil
pinch salt and pepper to taste
Combine all ingredients in a bowl and whisk with a fork until emulsified. You could also do this is a small mason jar and shake it vigorously until emulsified. Set vinaigrette aside.
Farro and Kale Salad:
yield: 2 main course servings
1 cup cooked farro
1/3 bunch purple kale leaves, sliced thin with veins removed
2 radishes, shaved thin
1 carrot, sliced into ribbons
Combine all ingredients in a large mixing bowl, pour vinaigrette over and let sit for 30 minutes. The kale will soften and the farro will absorb the dressing. This can also be refrigerated over night and enjoyed the next day. The flavor will be far better the next day, but enjoying this salad after 30 minutes is also \