I had an amazing Farro salad the other week (pool-side, thanks to the Labor Day holiday) that really had me craving more. Farro isn’t something I have worked with too often, but I really love it. I’m honestly not much of a salad person, but learning to appreciate those that are so much more than salad dressing (ew, right there) on lettuce (come on). Farro is one of the easy ways that I know I’m more likely to enjoy a salad and not be hungry one hour later.
I found this Kale and Farro Salad from Giada de Laurentiis and set out to make a dairy-free version. I really just left the cheese out, but to be honest, it was missing something. Next time I’ll have to try this with a dairy-free cheese (cashew cheese is supposed to be amazing!) as it was just missing that little kick / bite that you get.
Kale is another thing that has been having its moment in the sun for the past two years or so, but can be a major red flag for some, me included. Often it’s tough, a bit flavorless, and just not that enjoyable to eat. I will say that prepping and slicing it correctly makes a HUGE difference. You have to take out the stem in the center, as that is just too tough, and then I followed a rolling + slicing technique (with a video!) I found from Marin Mama Cooks, which was super helpful, very easy, and honestly fun (and when it comes to salad, that’s saying something). I will say, the kale just keeps growing and growing! Once it was all de-stemmed and sliced, I had a literal mountain of it! There is still some in my fridge…
The other thing I loved about this salad was the dressing. I’m pretty anti pre-prepared / store-bought salad dressing as I have just never found one that I like and that isn’t overbearing. This salad was simply dressed with a combination of citrus fruit juice (lemon and orange) and olive oil. Perfect, light and so fresh.
We ended up eating the salad as a side dish all week-long and it was fantastic. I think due to the hearty kale and the citrus from the dressing, the salad kept its shape and flavor, and almost seemed better the second day when the flavors had seeped into the farro more.
Definitely one I would recommend to try! Also, if you’re subbing in something else for the cheese, let me know so we can try it too!
You can find the full recipe here.