Farro Salad
Ingredients
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1 cup farro
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2 cups water
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½ teaspoon salt
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¼ teaspoon black pepper
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2 tablespoons apple cider vinegar
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2 tablespoons lemon juice
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2 tablespoons extra-virgin olive oil
Tools
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measuring cups
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measuring spoons
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large bowl
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spatula
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June Pan
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liquid measuring cup
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cooling rack
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resealable jar
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June Oven
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Preferences
Add the farro to the June Pan
Add the rinsed farro, water, salt and pepper to the June Pan. Stir gently to combine, then evenly spread the farro on the June Pan.
1 cup farro
2 cups water
½ teaspoon salt
¼ teaspoon black pepper
June Pan
measuring cups
measuring spoons
liquid measuring cup
spatula
Cook the farro
Transfer the June Pan to the middle shelf of the June Oven. Cook the farro 45 minutes, until the water has been absorbed and the grains are tender and chewy. If necessary, follow on-screen instructions to continue cooking.
June Oven
Make the dressing
Add the vinegar, lemon juice, olive oil, garlic, mustard, salt and pepper to a resealable jar. Close the jar tightly and shake it until the dressing is thick and emulsified. Alternatively, whisk the ingredients together in a medium bowl.
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon crushed garlic
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
resealable jar
Massage the kale
Add the kale to a large bowl and pour about half the dressing over. Massage the kale lightly in the dressing until it is softened and reduced in volume.
4 cups chopped kale
large bowl
Cool the farro
When the farro is ready, remove the June Pan from the June Oven and set it on a cooling rack. Allow the farro to cool 10 minutes on the June Pan.
cooling rack
Assemble the salad
Add the cooled farro, feta crumbles, dried cranberries and almonds to the bowl and toss to combine. Add the rest of the dressing, or as much as you would like, and toss until coated.
½ cup crumbled feta cheese
¼ cup dried cranberries
¼ cup blanched, slivered almonds
Serve
Serve the salad at room temperature.
