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
- 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.