Grain Salad with Farro, Kale, and a Green Goddess Dressing

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Grain Salad with Farro, Kale, and a Green Goddess Dressing

For the green goddess dressing

  • 2 cups soft herbs (such as parsley, basil, cilantro )

  • 1 bunch green onions, white and light green parts only

  • 1 Tbs. anchovy paste or 1/2 Tbs. fish sauce

  • 2 Tbs lemon juice

  • 1/2 cup mayonnaise

  • 1/2 cup yogurt

  • salt and pepper

For the salad

  • 1 cup dried farro

  • 1 bunch kale, stem removed and roughly chopped

  • 1/2 cup thinly sliced radish

  • 4 oz goat cheese, crumbled

  • 1 Soft boiled egg

In the bowl of a food processor add the herbs, green onions, fish sauce, lemon juice, mayonnaise, yogurt and big pinch of salt and pepper. Pulse until smooth and set aside.

Bring a large pot of water to a boil. Once at a boil lower in the eggs and cook for 6 minutes. Remove and place in an ice bath. In the same pot add a big pinch of salt and the farro and cook for 10 minutes or until cooked but still slightly chewy. Strain and let dry.

Assemble the salad by placing the farro, kale, radish, and goat cheese in a large bowl. Top with peeled and halved egg and a large drizzle of green goddess dressing.

Fridge ForagingAmanda FredericksonComment