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Home > Education Resources > Liver Lowdown > Liver Lowdown Jan 2015 > Recipe of the Month

Liver Lowdown


RECIPE OF THE MONTH


Provided by the American Liver Foundation’s Connecticut Division

Ancient Farro Grains and Kale salad from Chef John Naughright at
Caseus Fromagerie & Bistro, New Haven, CT

Ingredients:

2 cups farro grain

6 cups water or stock

2 bunches lacinato kale leaves

1 cup roasted pistachios (honey roast them if you can)

2 pieces Mystic Cheese Co. Melville cheese or any soft ripened cheese such as camembert/brie style cheese

4 blood oranges supremed

2 pink grapefruit supremed

2 navel oranges supremed

3 sprigs fresh tarragon

1 small bunch fresh chervil

1 cup great extra virgin olive oil

¼ cup balsamic vinegar

Kosher salt to taste

Black pepper to taste

In a large stock pot over medium heat, toast farro grain stirring constantly for about 8-10 minutes. Add water or stock, bring to a boil, cover and simmer for 15-20 minutes. Check the grains, should be firm and have a pop to them. Drain any excess liquid.

Supreme the citrus, reserving any extra juice for the dressing. Chiffonade (thin ribbon cut) the lacinato kale. Large dice the Melville cheese into ¼ inch squares and hand pick the fresh tarragon and chervil reserving for later.

For the dressing: mix 1 cup great extra virgin olive oil and ¼ cup balsamic vinegar, any of the reserved citrus juice and salt and pepper to taste. Mix well.

To finish, in a large mixing bowl add cooled farro, chiffonade kale, ¾ of the citrus, pistachios, ¾ of the diced cheese, tarragon and chervil. Add half of the dressing and mix well. The rest of the dressing can be saved and refrigerated for up to 3 days. Use as much dressing as you desire. Season with kosher salt and black pepper to taste before serving.

To plate: Evenly distribute salad between six plates. Garnish with the remaining citrus segments, diced cheese and a drizzle of reserved dressing. Serve immediately and enjoy!


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Page updated: January 22nd, 2015

 

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