8oz Tuscan kale (ribs removed, cut into a chiffonade)
1/4 cup toasted pine nuts
2 tablespoons basil leaves (thinly sliced)
zest of one orange
juice from one orange
1 tablespoon freshly squeezed lemon juice
1 tablespoon apple cider vinegar
2 teaspoons ginger (minced)
1/4 cup extra virgin olive oil
freshly ground black pepper
Since the kale is served raw in this salad, be sure to slice it very thinly to help it soften up. You'll know the farro is done when you see a few kernels beginning to burst. Taste a few—they should be soft but still relatively chewy.
Cook the farro
Place a large saucepan filled with salted water over high heat and bring to a boil. Add the farro, lower to medium heat and simmer until the farro is al dente, about 35 minutes. Use a strainer to drain the farro, ensuring all excess water is removed.
Make the vinaigrette
While the farro is cooking, put the orange zest, orange juice, lemon juice, vinegar, ginger and olive oil in a large bowl and whisk to combine. Taste and season with salt and pepper. Set aside.
Assemble and serve
Pour the farro into the bowl with the vinaigrette, using a spatula to incorporate it throughout. Add the kale, toss well and let stand until wilted, about 15 minutes. Stir in the pine nuts and basil. Taste, adjust seasoning with salt and pepper and serve.