Gail Ciampa: Marcona almonds make this a salad with substance
From chips to salads and side dishes, kale has become the choice for many folks looking for a healthful green. It makes sense, since kale offers calcium, fiber and antioxidants. Likewise, ancient grains or seeds such as farro, quinoa and wheat berries are in demand for salads and even meatless alternatives. They offer a fresh taste profile and texture, and are widely available and even found in the prepared foods section of grocery stores.
Here’s a recipe that combines kale, ancient grains and avocado, a favorite especially when the Super Bowl rolls around.
If you haven’t enjoyed a Marcona almond, or 20, what are you waiting for?
The recipe comes from a new cookbook, “The Modern Kosher Kitchen,” by Ronnie Fein (Fair Winds Press, $24.99). It includes recipes for vegetarian entrées as well as for preparing a family meal, hors d’oeuvres, budget-friendly dishes and favorites for Passover and other holidays, all kosher.
Kale, Avocado and Farro Salad with Almonds
1 cup farro
2 cups water
3 cups chopped fresh kale
2 tablespoons chopped fresh mint
2 tablespoons olive oil
Juice of one large lemon
1/3 cup chopped Marcona almonds
Place the farro and water in a saucepan and bring the liquid to a boil over high heat. Lower the heat, cover the pan and cook for about 25 to 30 minutes or until the farro is tender but still chewy. Drain any water that has not been absorbed.
Place the cooked farro in a large bowl and let cool. Add the kale and toss the ingredients. Peel, pit and cut the avocado into small chunks and add to the salad. Add the mint. Pour the olive oil over the ingredients and toss to distribute evenly. Pour in the lemon juice and toss. Add the almonds, toss once more, and serve.
Note: You can make this dish with wheat berries, spelt, oat groats or kamut instead of farro. Makes 6 servings.
Gail Ciampa is food editor of the Providence (Rhode Island) Journal. Email her at firstname.lastname@example.org or follow her on Twitter at @gailciampa.