Farro Salad with Kale

This is my take on PCC’s recipe for Methow Valley Salad. My version is slightly different from the PCC original but just as delicious. I omitted the Swiss chard, lightly blanched the kale, added fresh herbs, and doubled the carrots and tomatoes. I guess it should be called Mary’s Methow Salad. No matter what you call it, this salad is hearty, healthy, low-fat, and loaded with vitamin K, A, and C.

Farro Salad with Kale

Servings 4


  • 1 cup raw farro
  • 1 small bunch kale (green or dinosaur)
  • 2 medium carrots
  • 2 roma tomatoes, chopped
  • 1 cucumber, peeled
  • 1 bunch fresh dill
  • 1 bunch fresh basil
  • 1 tsp. minced garlic
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • salt and pepper


  • Place the farro, 4 cups of water, and 1/2 tsp. salt in a medium sauce pan and bring to a boil. Reduce heat and simmer the farro until tender (it will still be chewy) about 45 minutes. Keep an eye on the pot – it may be necessary to add a little more water during the cooking time.
  • Drain and rinse the farro. Set aside.
  • De-stem the kale (removing all of the tough vein that runs down the middle). Chop the kale into 1″ squares.
  • Bring a large pot of water to a boil. Add the kale and blanch for 10 to 20 seconds to soften it slightly. Do not cook the kale.
  • Drain and rinse the kale to cool it completely.
  • Peel the carrots and cucumber, slice them lengthwise, then cut at an angle into medium sized pieces.
  • Cut the tomato into medium sized pieces.
  • Coarsely chop the dill and basil.
  • In a large bowl, combine the farro, kale, carrots, cucumber, tomato, dill and basil. Stir together the lemon juice, olive oil, and garlic, then toss the dressing into the salad.
  • Season with salt and pepper to taste.
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