For the salad:
2 cups whole grain emmer or einkorn farro, dry
1 tablespoon olive oil
2 tablespoons butter
1 large shallot, cut into long, thin slices
1 teaspoon Italian dried herbs
Sea salt, to taste
16 to 18 stems of kale, stems removed, coarsely chopped
⅛ cup dry white wine
1 (14-ounce) can artichoke hearts, rinsed, quartered, and drained (marinated artichokes work well but are not necessary)
½ cup feta cheese
For the dressing:
1 (14-ounce) can artichoke hearts, rinsed and drained
½ cup olive oil
3 tablespoons white balsamic vinegar
2 tablespoons lemon juice, freshly squeezed
1 small shallot, minced
2 cloves garlic, minced
1 teaspoon Italian dried herbs
2 tablespoons honey mustard
Salt and pepper, to taste
Recipe and photo courtesy of Bluebird Grain Farms [2].
The dressing on this flavorful grain salad gets its creaminess from artichoke hearts.
Links
[1] https://wholegrainscouncil.org/grain/farro
[2] https://bluebirdgrainfarms.com/artichoke-heart-kale-farro-salad/