Crunchy Slaw with Farro and Dates
For the salad:
- 1 cup farro
- 2 1/2 teaspoons kosher
salt, divided
- 2 cups whole
almonds (about 10 ounces)
- 1 tablespoon olive
oil
- 1/4 teaspoon freshly
ground black pepper
- 2 cups pitted
dates (about 12 ounces)
- 1 bunch flat-leaf
kale (about 7 ounces)
- 1/2 medium
head red cabbage (about 8 ounces)
For the dressing: (yields about 1 1/2 cups)
- 4 medium
lemons
- 6 ounces Romano
or Parmesan cheese, finely grated (about 1 1/2 cups)
- 1 tablespoon Dijon
mustard
- 2 cloves garlic
- 3/4 teaspoon freshly
ground black pepper
- 1/4 cup olive
oil
-
·
Cook the farro: Place 1
cup farro in a fine-mesh strainer, rinse under cold water, and set aside to
drain. Bring 4 cups of water to a boil in a large pot over high heat. Stir in
the farro and 2 teaspoons of the kosher salt. Boil until the farro is tender
but still slightly chewy, 10 to 15 minutes for pearled and 25 to 30 minutes for
semi-pearled. Meanwhile, make the dressing and prepare the almonds and slaw.
·
Make the dressing: Prep the
following and add to a blender: Finely grated the zest of 4 medium lemons
(about 4 tablespoons). Juice the lemons (about 1/2 cup). Finely grate 6 ounces
cheese (about 1 1/2 cups). Add 1 tablespoon Dijon mustard, 2 garlic cloves, and
3/4 teaspoon black pepper to the blender.
·
Blend until the cheese is broken down and the mixture is smooth,
adding 1 to 2 tablespoons of warm water to the blender if needed to keep it
moving, about 20 seconds. With the motor running, remove the inner cap on the
lid and slowly pour in 1/4 cup olive oil. Continue to blend until creamy and
emulsified, about 30 seconds more.
·
Prepare the almonds: Place 2
cups almonds, 1 tablespoon olive oil, the remaining 1/2 teaspoon kosher salt,
and 1/4 teaspoon black pepper in a medium skillet over medium heat. Cook,
stirring constantly, until the almonds darken in color slightly and are very
fragrant, 6 to 8 minutes. Immediately transfer onto a paper towel-lined plate.
Let cool for 10 minutes, then coarsely chop.
·
Prepare the slaw: Prep the
following and add to a large bowl: Cut 2 cups pitted dates into bite-sized
pieces. Strip the stems from 1 bunch lacinato kale, stack the leaves, and
thinly slice into ribbons (about 8 cups). Core and thinly slice 1/2 medium head
of red cabbage into ribbons (about 8 cups).
·
When the farro is ready, drain thoroughly and rinse under cold
water to quickly cool it off. Transfer onto a paper towel-lined baking sheet
and pat dry, Transfer to the bowl of vegetables. Add the almonds and 1/4 cup of
the dressing. Use your hands to toss everything together, making sure
everything is coated well.
·
Leftover
dressing: Any unused dressing can be stored in an airtight
container in the fridge and used to refresh the salad throughout the week.
(The Kitchn) Serves 8
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