Farro Salad with Mustard Greens
I adjusted a recipe from the cookbook Food 52 - A New Way to Dinner for this filling Farro Salad with Mustard Greens. This is the perfect salad for lunch or a dinner without kids (if your kids are anything like mine). This one has so many unique flavors and textures - it took a minute to grow on me, but then I could not stop eating it. When I made this for the Monarch girls, they loved it. It’s a super filling salad and a fun way to use your mustard greens. Definitely for the more adventurous eater!
You’ll need:
Dressing
3 anchovy fillets
1 clove garlic
Salt
Juice of 2 lemons
2 teaspoons Dijon mustard
1 tsp crushed red pepper flakes
1/2 cup olive oil
With a mortar/pestle, mash together the anchovies, garlic, and a pinch of salt until you form a paste. In a small jar, mix the remaining ingredients with the paste. Shake well.
Salad
2 cups cooked farro
salt and pepper
1/2 cup toasted pine nuts, walnuts, or almonds
1/4 cup golden raisins, dried cranberries, or currants
4 cups roughly chopped mustard greens
Shaved parmesan cheese
Add cooked farro to a large bowl. Salt and pepper farro really well. Add nuts, dried fruit, mustard greens. Toss. Pour dressing over salad. Toss until coated. Top each serving with shaved parmesan.
Serves 4
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