Photographer Randi Baird, who picks kale all season long from the garden at co-housing in West Tisbury, created this wonderful salad. Don’t miss trying this one. It makes a great summer side with almost anything.
1 cup of farro
1 bunch of kale — stripped off of stems and torn or chopped into small pieces (5–6 cups)
1 tablespoon olive oil
1/2 small red onion, minced (about 1/2 cup)
3 tablespoons fresh dill, chopped
1 tart red apple, diced,
1/2 cup dried cranberries or cherries
4 ounces feta cheese (1/2 cup)
2 tablespoons fresh lemon juice
3 tablespoons olive oil
Salt and pepper
1. Place farro in a large saucepan and cover with 2 quarts of salted water. Bring to a boil, reduce heat and simmer, uncovered, for about 25 to 30 minutes. Farro has a similar texture to barley when cooked, and has a nice toothy texture. (Don’t forget to add salt to the cooking water — it really flavors the grain.) Drain well, let cool.
2. Wash and spin dry the kale. Chop into small pieces. Add to a large bowl, lightly salt and drizzle with 1 tablespoon of oil. With your hands, massage the salt and oil into the kale until well coated. (Chop kale additionally, if needed after massaging.) Chop the onion and dill, and add to the kale along with the apple and dried cranberries.
3. Add the lemon juice, olive oil, salt and pepper, and gently toss. Place in a serving bowl or platter and top with the feta cheese.