“She has a nutty texture and an appropriate taste,” says Jada. De Laurentis about Italian croup, which she uses to pair with cabbage kale in this warm salad with citrus dressing. And to it turned out to be more “rich”, Jada adds to this before serving simple salad crumbled goat cheese. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. washed farro grains
- 1 small bunch of finely chopped kale cabbage (stalks delete)
- 1/2 peeled and sliced 0.5 cm. Cucumber
- 1/2 tbsp. chopped walnuts
- 1/3 Art. olive oil, plus 2 tbsp. l
- 1 diced small shallot head
- 2 sprigs of oregano
- 1 tsp coarse salt
- Juice 1 large lemon
- Juice 1 Orange
- 1/2 tbsp. dried cherries or 1 tbsp. fresh pitted cherries halves
- 110 gr. goat cheese
Recipes with similar ingredients: kale, wheat whole grains, goat cheese, walnuts, orange juice, lemon juice, shallots, cucumbers, oregano, cherry
Recipe preparation:
- Put walnuts in a small pan with a thick bottom and put on low heat. Cook, stirring frequently, while they are lightly do not fry, and aroma does not appear, 8-10 min. Completely cool on a small baking sheet.
- Heat over a medium-sized frying pan over medium-high heat. Pour 2 tbsp. l olive oil and put shallots. Fry, often stirring with a wooden spoon, until soft and the appearance of aroma, about 3 minutes Add the farro grits and sauté in olive oil, stirring frequently, for about 4 minutes. Reduce fire to medium and pour 2 tbsp. water, add oregano and 1/2 tsp. salt. Bring to a boil and cook, stirring occasionally, until readiness and softness of cereals, approximately 25 min. Take out the twigs oregano and drain the broth from farro.
- In a large bowl, mix lemon juice, orange juice, the remaining 1/3 Art. olive oil and the remaining 1/2 tsp. salt. Add warm farro and mix. Add the kale, cherry, cucumber and roasted walnuts. Shuffle. Crush the goat cheese, gently mix and serve.
