I have always admired and appreciated the work of Martha’s Vineyard photographer Randi Baird, whose crisp, colorful food photos have accompanied my work in numerous magazine articles. She lives in a cohousing community whose envious community garden with its abundant kale and other vegetables led to this amazing grain and green salad. It makes a great side with grilled chicken, beef, or fish, or as part of a Greek or Middle Eastern feast.
- Yield: 6 to 8 Servings
- 6 cups kale (1 small bunch, stripped from stalk, torn or chopped into small pieces, rinsed, and dried)
- 1 tablespoon olive oil
- 1 cup farro, rinsed
- ½ small red onion, minced (about ½ cup)
- 3 tablespoons chopped fresh dill
- ½ cup finely chopped fresh parsley leaves
- ½ cup pomegranate seeds, 1 tart red apple, diced, or ½ cup dried cherries or cranberries (or any combination)
- 4 ounces feta cheese (½ cup)
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- Place the kale in a large bowl, salt lightly, and drizzle with the olive oil. Vigorously toss and massage the salt and oil into the kale until well coated. (Chop the kale additionally, if needed, after massaging.)
- Place the farro in a large saucepan and cover with 2 quarts of salted water. Bring to a boil, lower the heat and simmer, uncovered, for 25 to 30 minutes. Drain well, and combine with the kale. Let cool completely, stirring occasionally.
- Add the onion, dill, and parsley to the kale mixture, along with the pomegranate seeds. Make the dressing
- Combine the lemon juice, olive oil, salt, and pepper. Pour over the salad and gently toss. Place in a serving bowl or platter and top with the feta cheese.