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Tuscan Farro Salad | With Black Kale & Pecorino
(0)
30 min
Quick
Gurkerl Küche
Ein eleganter toskanischer Getreidesalat für den Herbst: Herzhafter Dinkelreis (Farro) trifft auf feinen, in der Pfanne sanft geschmorten toskanischen Schwarzkohl (Cavolo Nero), knackig geröstete Walnusskerne und würzigen Pecorino Romano, abgerundet mit frischem Zitronensaft und nativem Olivenöl extra. Vollmundig, nussig und wärmend.
Ingredients
Preparation method
Briefly rinse the farro in a sieve under cold water. Then cook in plenty of lightly salted water according to the package instructions for about 20 minutes until al dente. Drain and let cool briefly in a large bowl.
Meanwhile, toast the walnuts in a dry pan over medium heat for 2–3 minutes until fragrant. Then roughly chop and set aside.
Thoroughly wash the fresh black kale. Remove the thick ribs and cut the tender leaves into bite-sized strips. Peel and finely chop the garlic clove.
Chef's tip
If you prefer an even more intense roasted flavour, you can also toast the walnuts briefly in a preheated oven at 160 °C fan.
The salad tastes fantastic served lukewarm, but is also ideal for meal prep the next day.
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