April 6 2018
Bonus: Discover five of the best foods to keep frozen year-round at the bottom of this page.
*This recipe is excerpted from Run Fast, Eat Slow by Elyse Kopecky and Shalane Flanagan
As the idea for this book developed, Shalane started keeping a food journal. One of the things we noticed was that she was eating countless spinach salads. While spinach is high in vitamins and minerals, in its raw state, it is also high in oxalic acid, which can interfere with mineral absorption—not good for bone health.
Enter kale salads. Coincidentally, this was the salad I brought to a summer dinner at Shalane’s house the night the idea for this cookbook was born. The al dente texture of the farro combined with the lemon and garlic flavors in the dressing make this salad reminiscent of a bowl of fresh pasta. If you like, go ahead and double up on the dressing. It’s chock-full of immune-boosting garlic and digestion-enhancing miso.
1 cup farro, rinsed and drained
1 large bunch kale, finely chopped, stems removed
1 batch Lemon Miso Dressing (recipe below)
1 small head radicchio, quartered, cored and cut crosswise into thin strips
1 cup grated Parmesan cheese
1 cup chopped toasted walnuts
In a large pot, place farro with enough water to cover by a couple of inches and bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender but still chewy, about 30 minutes. Drain and set aside to cool. Toss kale with three-quarters of the dressing in a large salad bowl. With clean hands, gently massage kale with dressing to soften the leaves. Add radicchio, Parmesan, walnuts and farro, and toss again. Taste and add remaining dressing, if needed.
This is our signature dressing. Make it tonight and you won’t be disappointed! It has a special affinity for our Kale-Radicchio Salad With Farro, which also happens to be our go-to salad that we take to just about every baby shower, potluck and picnic. Our friends keep requesting it—and we’re starting to wonder if they’re inviting us or our salad over!
Makes about 1 cup
1/2 cup extra-virgin olive oil
1/3 cup lemon juice
2–3 cloves garlic, minced
2 tsp. miso paste (preferably mellow white)
1/2 tsp. fine sea salt
1/4 tsp. freshly ground black pepper
Combine oil, lemon juice, garlic, miso, salt and pepper in a glass jar with a lid. Use a fork to stir in the miso, then shake vigorously to emulsify. Pour generously over your favorite salad. This dressing will keep in the fridge for up to 1 week. If the oil solidifies, briefly microwave on low until melted.