I make a lot of kale salads, but this is the simplest version and I’ve turned to it often because it’s highly adaptable to whatever ingredients I have on hand. You could certainly use any kind of kale you like but baby kale is just tender and toothy enough that I never feel the need to “massage” the leaves as other types of kale often require.
- 2 ½ cup water (you can substitute chicken or vegetable stock)
- 1 cup hulled farro (rinsed and drained)
- kosher salt (as needed)
- ¼ cup extra-virgin olive oil
- 2 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- 1 clove garlic (peeled and minced)
- black pepper (as needed)
- 5 ounce baby kale leaves (washed and dried)
- ½ cup golden raisins
- 1 ½ cup cooked and drained white beans (or one 15 oz can, rinsed and drained)
- freshly grated Parmesan cheese (to taste)
- lemon wedges (for serving)
To cook the farro: Bring water (or stock) to a boil in a large saucepan. Add a generous heaping teaspoon of salt (optional) and the farro. Bring to a boil. Once boiling lower the heat to medium-low and cover. Simmer until the farro has begun to split open and has reached the desired tenderness, about 25 minutes. Drain and rinse with cool water. The farro may be made one day ahead. In which case cool, cover, and store in the refrigerator.
To make the dressing: In a small bowl or measuring cup, combine oil, lemon juice, mustard, garlic, ¼ teaspoon salt, and a generous grinding of black pepper. Whisk until blended, set aside.
To make the salad: Fluff the cooked farro with a fork and set aside.
Put the baby kale leaves into a large bowl. Pour in about half of the dressing and toss until well coated. Add the farro, raisins, and white beans; toss to combine. Drizzle in a bit more dressing. The salad should be generously dressed but not swimming in dressing, use your judgment. Toss again. Sprinkle with Parmesan cheese and serve immediately with lemon wedges on the side.