Farro, Kale, and Kohlrabi Salad with Dijon-Garlic Vinaigrette

Farro Salad
Farro, Kale, and Kohlrabi Salad with Dijon-Garlic Vinaigrette | veganblondes.com

This salad is a meal in itself. You have all the nutrients needed here, and more. It is satisfying and hearty with the big pieces of toasted cashews, and the kohlrabi gives it a wonderful bite that goes beyond a simple salad. Try it now, as kohlrabi is in season! You won’t regret it! Serves 4.

  • 1 cup farro, rinsed
  • 1 bunch kale
  • 1 large bulb kohlrabi
  • 2 large cloves garlic
  • 1 1/2 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1/3 cup olive oil
  • 1 1/2 teaspoon maple syrup
  • 1/2 cup raw cashews, toasted
  • Sea salt and pepper, to taste

In a medium pot, put the farro and 3 cups of water. Bring to a boil, reduce the heat to medium-low, and simmer until tender, about 30 minutes. Drain excess water and place farro in a large salad bowl to cool.

While the farro cools, prepare the kale and kohlrabi. Remove the stem from the kale leaves  and slice the kale thinly. Peel the kohlrabi and cut into matchsticks. Put the kale and the kohlrabi in the salad bowl, with the farro. Add the toasted cashews.

Now, make the vinaigrette. Mince the garlic. Add a generous sprinkle of salt and mash with a fork, until a paste forms. Place in a small bowl and add the Dijon, lemon juice, olive oil, and maple syrup. Season with sea salt and pepper, to taste. Whisk vigorously.

When ready to serve, season the salad with the vinaigrette and serve as a main course, in shallow bowls. Bon appétit!

Karine

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