It might seem strange to dive into a salad for breakfast, but with farro grains (an ancient variety of wheat), crisp apples, and dried cranberries, this dish will give you the energy you need to power through the rest of your day.
- Wash the farro or wheat berries in a sieve before adding to a 4–6-quart pot with 2 cups of water and a pinch of salt. Bring to a boil, stir, and reduce heat to a simmer. Cook covered until water is absorbed and the farro is swollen and tender, 45–50 minutes. Remove from heat, and spread onto a sheet pan to cool.
- Cut and squeeze the lemon into a small bowl, removing any seeds. Slowly whisk in the vegetable oil until you’ve got a viscous and balanced dressing. Season with salt and pepper.
- Wash and dice the apple.
- Wash and trim the kale, cutting out the thick parts of the spine. Stack the leaves on top of one another, and cut into thin ribbons (you’ll be eating them raw, so you want to cut them into pieces you’d be happy eating).
- In a large bowl, combine the cooled farro, the kale, the diced apple, and the cranberries. Stir well to combine, and add dressing so that it’s well distributed through the salad. Finally, add the pecans, and stir to mix in well. Taste for seasoning, adjust if necessary, and serve.
Reprinted from Breakfast: Recipes to Wake Up For by arrangement with Rizzoli, New York. Copyright © 2015, George Weld & Evan Hanczor.
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