Ingredients
- 2 cups Bluebird Emmer Farro (or substitute Bluebird Einkorn Berries)
- 4 bunches kale stems removed and coarsely chopped. I like to combine curly kale and Tuscan kale.
- 1 large shallot
- 1 14 ounce can artichoke hearts rinsed, quartered and drained (marinated artichokes work well but are not necessary).
- 2 Tablespoons butter
- 1/8 cup dry white wine
- 1 teaspoon dried Italian herbs
- 1/2 cup feta cheese
- olive oile extra virgin
- sea salt to taste
Creamy Artichoke Dressing
- 1 14 ounce can artichokes rinsed and drained
- 1/2 cup olive oil extra virgin
- 3 Tablespoons white balsamic vinegar
- 2 Tablespoons lemon juice freshly squeezed
- 2 Tablespoons shallot minced
- 2 cloves garlic minced
- 1 teaspoon Italian dried herbs
- 2 Tablespoons honey mustard
- salt and pepper to taste
Methods
- On stove top, in medium size pan, add 2 cups of Emmer or Einka farro to 6 cups of salted boiling water. Simmer on low (50- 60 minutes for Emmer, 20-25 for Einka). Drain and set aside to cool. This step can be done up to 5 days advance! You can also use a rice cooker to cook farro; use the brown rice setting, 1 cup farro to 1.5 cups of water.
- Wash and remove stems from kale. Coarsely chop the kale and set aside.
- Slice one whole shallot into long thin slices. Set aside.
- In a large saucepan with burner on medium heat add 1 tablespoon olive oil and 2 tablespoons butter. Add sliced shallot, simmer on low until shallots are translucent (about 8 to 10 minutes).
- Add Italian herbs and a dash of salt, saute for 2 minutes.
- Add chopped kale and white wine to pan. With burner still on low, cover the saucepan with a lid to steam kale for 2 to 3 minutes, or until it’s slightly wilted but maintains it structure. Uncover, turn off heat, and transfer immediately to a large bowl to cool.
- Once Kale mixture is cool add cooked farro to Kale mixture. Mix in quartered artichoke hearts.
Prepare Dressing
- In blender add 1 can of drained artichoke hearts, olive oil, balsamic vinegar, lemon juice, shallots, garlic, Italian herbs, honey mustard, salt and pepper. Blend until all ingredients are combined and dressing is smooth.
Complete the Salad
- Toss dressing with kale and farro about 10 minutes prior to serving.
- Top salad with Feta cheese. Serve.
