Bowery Baby Kale, Farro and Root Vegetable Salad with Puffed Millet Crunch

Bowery Baby Kale, Farro and Root Vegetable Salad with Puffed Millet Crunch

boweryfarming.com

This salad requires several steps but is worth every ounce of effort. Perfect for entertaining, the base of sturdy Bowery Baby Kale means that it can be dressed

View full recipe on boweryfarming.com

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Cooking tools:

  • Spice grinder
  • Peeler
  • Pressure cooker
  • Paring knife
  • Chef's knife
  • Oven
  • Stove
  • Baking sheet
  • Aluminum foil
  • Parchment paper
  • Cutting board
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon

Ingredients

  • 4 cups Bowery Baby Kale
  • 1 cup farro, cooked
  • 1 cup fennel, shaved paper thin
  • 2 medium-size beets
  • 2 teaspoons lemon zest
  • ¼ cup freshly squeezed lemon juice, about 1 lemon
  • 2 tablespoons minced shallot
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup olive oil
  • ¾ cup puffed millet cereal
  • 2 strips lemon peel, dried in the oven
  • 1 tablespoon sesame seeds
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt

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