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Tuscan Farro Salad with Kale | Autumn Delight
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35 min
Quick
Knuspr-Küche
Ein toskanisch inspirierter Herbstsalat voller Textur und Aroma: Nussiger Dinkel verbindet sich mit in Knoblauch und feinstem Olivenöl sanft geschmortem Grünkohl, verfeinert mit frischer Zitrone, gerösteten Mandeln und gehobeltem Parmigiano Reggiano.
Preparation method
Cook Spelt & Toast Almonds
Rinse the spelt in a fine sieve with cold water. Then bring to a boil in a pot with twice the amount of lightly salted water and cook over medium heat for about 20–25 minutes until al dente. Drain in a sieve, let drain well, and place into a salad bowl.
Toast the flaked almonds in a small pan without oil over medium heat, stirring, for 2–3 minutes until golden brown. As soon as they smell nutty, immediately transfer them to a plate and set aside.
Gently Braise Kale
Thoroughly wash the kale and shake dry. Remove any tough stems and tear the leaves into bite-sized pieces. Peel the garlic cloves and cut into thin slices. Wash the lemon under hot water, finely grate the zest, and squeeze out the juice.
Chef's tip
Flavour tip: When the spelt is still lukewarm, it absorbs the fruity lemon-olive oil dressing especially well.
Meal prep tip: The salad keeps fresh in the fridge until the next day without any problem. It is best to sprinkle the flaked almonds on just before serving so they stay nice and crunchy.
Ingredients
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