My trick for getting lots of lemon flavor without making a dish too juicy is to use the peel of the lemon and mince it in the food processor. This salad has it all--healthful ingredients, nutty farro, crunchy pine nuts and a light, refreshing pesto. You can watch me making this by going to Videos on my website.
1-1/4 cups farro (9 oz.)
2 teaspoons salt, or to taste
1 pkg. (5 oz.) baby kale
1 medium lemon, plus several slices for garnish, if desired
1 medium shallot, peeled
1/3 cup extra virgin olive oil, plus extra for serving
1/2 teaspoon kosher salt, or to taste
1/2 cup currants
3 tablespoons pine nuts, toasted at 350° until golden
3 tablespoons grated Parmesano Reggiano, plus more for serving, if desired
1. To cook farro: Put farro into a deep saucepan. Cover with water by 2-inches. Add salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 25 to 30 minutes or until the farro is tender, but still chewy. Drain well and transfer to a large bowl; cool.
2. Measure 2 cups packed kale for salad, chop into large pieces and set aside.
3. To make pesto: Using a sharp vegetable peeler, remove peel from lemon. Cut off any white pith from inside peel. Squeeze lemon; reserve juice. Put lemon peel and shallot into a food processor and process until finely chopped. Add remaining 3 cups kale and 1 tablespoon lemon juice; process to blend. With machine running, pour oil through feed tube. Process until pureed. Season with salt, pepper and lemon juice. Pour over farro. Stir in currants..
MAKE AHEAD: Salad may be refrigerated overnight or held at room temperature up to 8 hours. Bring to room temperature before serving.
4. Before serving, stir in reserved chopped kale and pine nuts. Taste and add more lemon juice, if desired,
Makes 6 servings.