"Farro gives this salad great texture and a wonderful nutty flavor," say the chefs and authors of the Flavor For All cookbook.

Products in this story are independently selected and featured editorially. If you make a purchase using these links we may earn commission.
recipes 1/25 issue
Credit: Jennifer Causey

"Farro gives this salad great texture and a wonderful nutty flavor," say the chefs and authors of the Flavor For All cookbook.

Brooke Parkhurst & James Briscione's Farro Salad with Roasted Bell Pepper & Crispy Kale

3 cups water

1 cup uncooked farro

1 1/2 tsp. kosher salt, divided

1 Tbsp. grated lemon zest, plus 2 Tbsp. fresh juice (from 1 lemon)

1/4 tsp. smoked paprika

6 Tbsp. extra-virgin olive oil, divided

1 medium-size red bell pepper

6 garlic cloves, peeled and smashed

1 (10-oz.) bag chopped kale or 1 large bunch lacinato kale, stemmed and chopped (about 10 cups chopped)

2 oz. feta cheese, crumbled (about 1/2 cup)

1/4 cup chopped almonds, lightly toated

1/2 tsp. ground black pepper

  1. Bring water, farro and 1 teaspoon of the salt to a boil in a medium-size saucepan over medium-high heat. Reduce heat to medium low, and simmer, covered, until tender, about 25 minutes. Drain farro, and transfer to a large bowl. Stir in lemon zest, lemon juice, paprika and 2 tablespoons of the oil. Let cool to room temperature, about 15 minutes.
  2. Meanwhile, preheat oven to broil, with oven rack about 6 inches from heat. Place bell pepper on a small rimmed baking sheet lined with aluminum foil. Broil in oven, turning once, until blackened all over, about 8 minutes. Remove from oven, and place pepper in a large bowl; cover with plastic wrap. Let stand at room temperature 10 minutes. Remove plastic wrap, and rub pepper with a slightly damp paper towel to remove blackened skin. Chop pepper, discarding stems and seeds. Add chopped pepper to bowl with farro.
  3. Add 2 tablespoons of the oil and half of the garlic to a large nonstick skillet over medium-high heat. Cook garlic, stirring often, until edges are lightly browned, about 45 seconds. Stir in half of the kale; cook, undisturbed, until edges of kale start to crisp, about 30 seconds. Gently toss kale, and cook, stirring often, until tender, 30 seconds more. Transfer to bowl with farro. Repeat with remaining oil, garlic and kale.
  4. Add feta, almonds, black pepper and remaining 1/2 teaspoon salt to farro-kale mixture; toss well to combine.

Serves: 4

Active time: 25 minutes

Total time: 1 hour