How to make smoked farro and roasted kale salad

Crispy kale and smoked farro using your Alto-Shaam ovens

190
STEPS
INGREDIENTS

Soak farro for a few hours

Soak farro for a few hours

Drain

Drain

Add 2x water and season

Add 2x water and season

Simmer untill tender

Simmer untill tender

Strain

Strain

Spread on a pan for smoking

Spread on a pan for smoking

Cold smoke for 10 minutes and leave in the smoker for 1 hour

Cold smoke for 10 minutes and leave in the smoker for 1 hour

Blast chill

Blast chill

Pull leaves from stems

Pull leaves from stems

Dice stems and onions

Dice stems and onions

Wash leaves

Wash leaves

Dry and toss with oil. Lay on a sheet pan

Dry and toss with oil. Lay on a sheet pan

Roast crisp at 400F (204C) convection for 7 minutes with 10 seconds of steam

Roast crisp at 400F (204C) convection for 7 minutes with 10 seconds of steam

Sauté stems and onions

Saut\u00e9 stems and onions

Blast chill

Blast chill

Zest lemons

Zest lemons

Maserate raisins in white wine. Strain.

Maserate raisins in white wine. Strain.

Combine all ingredients and season

Combine all ingredients and season

  • Farro
  • Kale
  • Onions
  • Lemons
  • Toasted pine nuts
  • Gold raisins
  • Olive oil
  • Salt & pepper
  • Drained Ricotta cheese
Menomonee Falls, WI
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