Kale Market Salad

- Jen Wise

Wait! Please don’t go! Don’t think, “ah, another kale recipe” and scoot on by. This one. This is a keeper.

People often ask what some of my go-to recipes are, and this is at the top. It’s a PERFECT salad. The dressing is smooth and fresh, the carrots and almonds add crunch, and the farro offers quite a bit of substance – enough so that I generally just serve it on it’s own, it’s a complete meal.

First things first: double this recipe. Always. It’s that good, and you’re always going to hope for leftovers. As a family of four, we eat a good portion for dinner, then I sneak a bowl as a late night snack, a small bowl for breakfast the next morning… and then generally inhale the rest straight from the Pyrex when I return from the gym. YUM.

Kale Market Salad from Heidi Swanson

Green Garlic Dressing

 2 stalks scallions, rinsed and chopped

1/4 teaspoon fine grain sea salt, plus more to taste

2 tablespoons fresh lemon juice

1/3 cup extra virgin olive oil

2 tablespoons ripe avocado

1 teaspoon honey, or to taste (Don’t be afraid to add a bit more honey as you whir-and-taste, it balances out the scallions wonderfully.)

fresh pepper to taste

 

Salad

1/2 bunch kale, stems removed, ripped to bite size pieces

1 cup cooked farro

4-5 carrots, very thinly sliced (If you have a mandolin, pull it out now for paper-thin veggies in a fraction of the time.)

1 small bulb of fennel, transparently sliced (I have made this many times w/o the fennel and it is still delicious!)

1 avocado, cut into small cubes

a big handful of almond slices, toasted

Place the scallions, salt, lemon juice, olive oil, avocado, honey, and pepper in a food processer and puree until smooth. Add more honey, salt, or lemon juice to taste.

Massage half the dressing into the kale until the dressing is evenly distributed and the kale is softened a bit. Add the farro, carrots, fennel and a pinch of salt. Add more dressing if desired (I usually use all of it - this dressing really makes the salad so don’t skimp!). Toss, then add avocados and almonds and toss gently once again.