Farro, Grape and Celery Salad

This farro, grape and celery salad is wonderful any time of year but it’s a particular favorite of mine in the winter when the weather is cold and the farmers markets are closed. It more than makes up for missing  the abundant vegetables of summer and the beautiful color. It has a a great balance of texture, flavor and color that is as delicious as it is easy to put together. The crunch of the celery pair nicely with the chew of the farro grains. Purple grapes add a beautiful color against the bright green of the kale and parsley. The sweetness from the grapes also offset the tang of the red wine vinegar in the dressing. It is a beautiful side dish or main course to add to the table and share with friends and family.

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Farro, Grape and Celery Salad

Ingredients

• 2 cups farro
• 2 cups seedless grapes, halved
• 1 cup kale
• 1 cup flat leaf parsley
• 4 celery stalks
• 1 cup toasted walnuts, chopped
• 2 tsp salt
• 1/4 tsp pepper
• 1/3 cup red wine vinegar
• 1/4 cup olive oil
• 2 tsp sugar

Instructions

1. Set a large pot of water on the stove, add farro, 1 tsp salt, cook until still chewy and firm, about 15-20 min. Drain and set aside.

2. To make the dressing, mix remaining 1 tsp salt, pepper, sugar, oil and vinegar together and set aside.

3. To prepare vegetables for the salad, slice the grapes into halves, cut the celery crosswise into little half moon shapes and chop the parsley.

4. For the kale remove the tough stems and cut the kale into small bite size pieces. I like to stack them together and cut into 1/4 inch julienne slices.

5. Mix the farro, dressing, vegetables and grapes together. Top with toasted chopped walnuts just before serving for an added crunch.