Artichoke Heart, Kale, and Farro Salad - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food

Name: Artichoke Heart, Kale, and Farro Salad - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food
Ingredients: 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; 1/8 cup dry white wine; 1 (14-ounce) can artichoke hearts, rinsed, quartered, and drained (marinated artichokes work well but are not necessary); 1/2 cup feta cheese; 1 (14-ounce) can artichoke hearts, rinsed and drained; 1/2 cup olive oil; 3 tablespoons white balsamic vinegar; 2 tablespoons lemon juice, freshly squeezed; 1 small shallot, minced; 2 cloves garlic, minced; 2 tablespoons honey mustard; Salt; pepper

oldwayspt.org

On stove top, in medium-sized saucepan, add farro to 6 cups of salted boiling water. Simmer on low as instructed on farro packaging (emmer can take 50 to 60 min

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Ingredients

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
1/8 cup dry white wine
1 (14-ounce) can artichoke hearts, rinsed, quartered, and drained (marinated artichokes work well but are not necessary)
1/2 cup feta cheese
1 (14-ounce) can artichoke hearts, rinsed and drained
1/2 cup olive oil
3 tablespoons white balsamic vinegar
2 tablespoons lemon juice, freshly squeezed
1 small shallot, minced
2 cloves garlic, minced
2 tablespoons honey mustard
Salt
pepper