This warm salad comes together in one pot and is a comforting and delicious way to get in some greens. Farro gets cooked with leeks until chewy and tender. Dried figs get stirred into the warm farro to plump up and add a delicious sweetness that balances out the bitter radicchio or kale. And, hearty dinner salads are dependent on the toppings – so don’t forget to use nuts, cheese, and/or herbs!
INGREDIENTS:
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1 leek, dark green part removed, white/light green part thinly sliced
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1 tsp kosher salt, divided
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0.75 cup farro (or other grain)
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1.5 cups water
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30g chopped dried figs (or other dried fruit)
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5 cups thinly sliced radicchio or kale
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2 tbsp lemon juice
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1 tbsp balsamic vinegar
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1⁄2 teaspoon black pepper
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1/4 cup crumbled feta or goat cheese or 150g of greek yoghurt (optional)
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20g toasted almonds, chopped
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Fresh parsley, chopped (optional)
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2 boiled eggs or protein of your choice (optional)
INSTRUCTIONS:
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In a medium or large pot, warm 1 tablespoon water over medium heat. Add the leek and 1⁄2 teaspoon salt and cook for about 3 minutes, or until softened, stirring occasionally.
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Add the farro and stir it around for a minute or so to toast the grains. Add water, then cover and bring to a boil over high heat, then reduce to low/medium-low to maintain and simmer for ~ 20 minutes or until farro is cooked through. Remove the lid and let it simmer for 5-7 more minutes, or until the water has evaporated (it’s okay if it’s wet, you just don’t want it soupy).
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Stir in the figs and let them rest in the warm farro for a minute to hydrate. Stir in the radicchio and/or kale, remaining 1⁄2 teaspoon salt, lemon, balsamic, and black pepper and toss to combine.
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Serve warm topped with cheese, nuts, herbs, boiled egg (if using), and some more black pepper. Serves 2.
Substitutions:
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To make it gluten free, substitute the farro with 0.75 cup of quinoa and cook it like you woul quinoa (use 1.5 cups of water and simmer, covered, for 15 minutes). You may need to add a bit more lemon, vinegar, and salt – so use your taste buds!
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Use 2 medium shallots or 1⁄2 yellow onion in place of leeks.
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Any dried fruit can be used in place of figs – apricots, cranberries, cherries. You could also just add fresh fruit like chopped apple or pear (I would add this on top of your salad rather than mix it in).
Prep:
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Thinly slice the white/light green part of 1 leek
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Thinly slice 5 cups radicchio or kale
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Chop 30g of dried figs
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Toast 20g of almonds + chop
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Chop fresh parsley (for topping, optional)
Storage:
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Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
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Warm up leftover salad in the microwave until just warm. Top with all the toppings and a squeeze of lemon.
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To bulk it up and increase protein, add some chopped chicken, steak, or sausage on top. For vegetarians, add a couple of boiled eggs, cooked lentils, or beans.
