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Tuscan Farro Salad | With Kale & Pecorino
(0)
35 min
Under an hour
Gurkerl Küche
Ein toskanischer Klassiker für den Herbst: Herzhafter Dinkelreis (Farro) harmoniert perfekt mit zart sautiertem toskanischem Grünkohl, aromatischem Knoblauch, gerösteten Pinienkernen und würzigem Pecorino. Abgerundet mit einer feinen Zitronen-Balsamico-Vinaigrette wird dieser lauwarme Hauptspeisensalat zu einem wahren Highlight der toskanischen Herbstküche.
Ingredients
Preparation method
Preparation & cooking the farro
Thoroughly rinse the farro (spelt rice) in a fine sieve under cold water. Bring to a boil in a pot with plenty of salted water and cook over medium heat for about 20 minutes until al dente. Then drain and let cool in a bowl until lukewarm.
In the meantime, toast the pine nuts in a non-stick pan without fat over medium heat until golden brown and nutty in aroma. Remove immediately from the pan and allow to cool on a plate.
Sautéing kale & preparing dressing
Wash the fresh kale, pat dry, remove the tough ribs, and tear the leaves into bite-sized pieces. Peel the garlic and slice thinly.
Chef's tip
Crispy oven tip: If you love extra crunch, you can drizzle a few kale leaves with olive oil, bake them in the oven at 180 °C fan for 6–8 minutes into crispy chips, and serve as a topping.
Meal prep tip: Farro can easily be cooked the day before. Simply toss with the warm kale before serving – this helps the grains absorb the dressing even better.
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