Farro, Kale & Beluga Lentil Salad – Sabato

Ingredients

• ¾ cup Girolomoni farro
• ½ cup beluga lentils
• 5 Tbsp extra virgin olive oil (EVO)
• 1 large onion, finely chopped
• 150g baby kale or large kale leaves, stems removed
• 5 Tbsp Forvm Chardonnay vinegar
• ¼ jar Sabato Julie Le Clerc preserved lemon, rinsed and finely chopped, plus 1 Tbsp of brine
• Salt and freshly ground black pepper
• 5 Talatta anchovies in oil, drained
• ¼ cup Pinoli Pinenuts
• 1 large garlic clove
• 1 Tbsp Italian parsley leaves, chopped