Warm Mushroom Kale Farro Salad
Servings 6
Ingredients
- 1 cup farro
- 2 ½ cups water
- ¼ cup olive oil
- 6 cloves garlic thinly sliced
- 3 tablespoons sherry vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- salt and pepper
- 3 tablespoons oil divided
- 1 lb cremini mushrooms sliced
- 4 shallots sliced
- 3 cups shredded lacinto kale
- ½ cup chopped parsley
- ¼ cup chopped basil
- ½ teaspoon red chili flakes
- ½ teaspoon sumac
- ¼ cup shaved parmesan
- 2 tablespoons toasted pinenuts
- freshly cracked black pepper
Instructions
- Combine farro with water in a medium pot. Bring to a boil, cover, and reduce heat to medium. Continue to simmer for 15-20 minutes or until all of the liquid is absorbed and farro is tender. Let sit for 5 minutes, remove lid, and fluff with a fork. Keep warm.
- Meanwhile, heat ¼ cup olive oil with sliced garlic in a small sauce pan over medium heat. Bring to a simmer, reduce heat to low and continue to simmer until garlic is golden brown. Remove garlic with a slotted spoon and drain excess oil on papertowels. Let cool.
- Reserve infused garlic oil; you should still have almost ¼ cup. Combine sherry vinegar with honey and mustard in a medium bowl. Slowly add garlic oil, whisking constantly until well combined. Season sherry vinaigrette with salt and pepper and set aside.
- Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add mushrooms, making sure not to overcrowd the pan. You may have to cook mushrooms in batches. Continue to cook until golden brown. Season with salt and pepper and remove from heat.
- In the same pan, heat another tablespoon oil over medium heat. Add shallots and season with salt. Continue to cook until shallots are browned and caramelized, about 20 minutes. If the pan gets too dry add 1-2 tablespoons water.
- Add another tablespoon oil to the same pan and add chopped kale with the shallots. Continue to cook until kale is softened, about 4-5 minutes. Season with salt and pepper.
- Add cooked farro, mushrooms, parsley, basil, red chili flakes, sumac, and sherry vinaigrette, tossing until well combined. Cook for another minute or until warm.
- Transfer to a serving bowl and top with shaved parmesan, toasted pinenuts, and crispy garlic. Finish with freshly cracked black pepper and serve.