Page 46 - UMass2018_CookBook

Ingredients
Serves 4
1 cup farro 1⁄2 cup chopped walnuts 1⁄2 cup chopped pistachios 1⁄2 cup olive oil 3 tablespoons lemon juice 1 tablespoon chopped
fresh basil
1 tablespoon chopped fresh oregano
Salt Ground black pepper 2 cups chopped kale 1 cup chopped arugula 1⁄4 cup chopped fresh mint 2 tablespoons chopped
fresh parsley
1 1⁄2 cups feta cheese or Par- mesan cheese
2 cups halved red grapes
Layered Farro Salad
Musante Family, Oakland, CA
“We enjoy picking fresh herbs and lemons from our garden. The salad is just as tasty and healthy as it is pretty! It’s one of the most requested dishes in our household. No mess, no fuss, it’s quick and easy.
Bon appetit.” — Judy Musante
Preparation
1. Bring a large saucepan of water or broth to a boil over high heat. Add the farro and cook according to the package instructions. Drain in a colander, transfer to a large glass bowl and refrigerate until cool.
2. Toast the nuts in a skillet over medium heat for several minutes, until fragrant and lightly browned.
3. In a medium bowl, whisk together the oil, lemon juice, basil, oregano, a pinch of salt and a pinch of pepper. In another bowl, combine the kale and arugula and toss with half of the dressing. Add the mint, parsley and remaining dressing to the farro and mix well.
4. To assemble the salad, spread the farro out evenly over the bottom of the glass bowl. Top with the greens, then sprinkle with cheese. Add the grapes and top with the nuts.
40 | TASTE OF HOME