Farro Kale with Cucumber

Ethnicity

 

Base Type

 

Course

 

Preparation Time

 

Difficulty

 

Serving Size

Refresh / Double it

Comments

Makes about 2 quarts  

Source

 

Source Description

 

Last Modified

2017-04-27  

User

3 Cup  Farro 
2 Cup Thinly sliced across leaf Lacinato Kale (dino) 
1 1/2 Cup Peeled, Diced English Cucumber 
3/4 Cup Chopped Dried Cranberries 
            

Prepare Farro according to instructions. Cool to sub 40.

For each salad kit:
1. Layer 6 cups of Farro on bottom. Then 2 cups Kale, 1.5 cups Cucumber , .75 cups Cranberries.
2. Put 1.25 Cups of dressing in a zip lock bag. Put on top of Salad Parfait.

1 Quart White Balsamic Vinegar
1/4 Cup Dijon Mustard
1/2 Cup Agave Syrup
1 Cup Shallot
3 Quart Canola Oil
1 Tablespoon Salt
1 1/2 Teaspoon White Pepper

Blend vinegar, dijon, agave, and shallot with emulsion blender until smooth.

Standard emulsion procedure, incorporate oil into vinegar base.

Season with salt and white pepper.

Store in airtight container in walk-in.