Crunchy Cabbage Slaw with Farro, Pecorino, and Dates

It's Spring, the season that welcomes back salads each year.

I usually don't post recipes with kale as an ingredient, as folks stop reading when they see the word "kale". But getting this super-food down is so much easier with this recipe.

This salad is sweet, salty, tangy, and crunchy; you won't even notice the kale. Because kale and cabbage don't get soggy, this is a great make-ahead meal. Once tossed, place your salad in a mason jar with a tight lid, and take to work for a great lunch.

Pair this salad with grilled salmon and a baked sweet potato for dinner. If you don't have farro on hand, quinoa or couscous make great substitutes.

If no pecorino, a good quality parmesan works well. Enjoy!

Salad Ingredients:

1 cup farro

2 1/2 teaspoons kosher salt, divided

2 cups whole almonds (about 10 ounces)

1 tablespoon olive oil

1/4 teaspoon freshly ground black pepper

2 cups pitted dates (about 12 ounces)

1 bunch flat-leaf kale (about 7 ounces)

1/2 medium head red cabbage (about 8 ounces)

For the dressing: (yields about 1 1/2 cups)

4 medium lemons

6 ounces Pecorino cheese, finely grated (about 1 1/2 cups)

1 tablespoon Dijon mustard

2 cloves garlic

3/4 teaspoon freshly ground black pepper

1/4 cup olive oil

Instructions:

Place 1 cup farro in a fine-mesh strainer, rinse under cold water, and set aside to drain. Bring 6 cups of water to a boil in a large pot over high heat. Stir in the farro and 2 teaspoons of the kosher salt. Boil until the farro is tender but still slightly chewy, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. Meanwhile, make the dressing and prepare the almonds and slaw.

(If you substitute couscous or quinoa, follow the directions on the box.)

Prep the following and add to a blender:

the zest of 4 finely-grated lemons (about 4 tablespoons)

I/2 cup freshly squeezed lemons

6 ounces finely-grated Pecorino cheese (about 1 1/2 cups)

Add 1 tablespoon Dijon mustard, 2 garlic cloves, and 3/4 teaspoon black pepper to the blender.

Blend until the cheese is broken down and the mixture is smooth, adding 1 to 2 tablespoons of warm water to the blender if needed to keep it moving, about 20 seconds. With the motor running, remove the inner cap on the lid and slowly pour in 1/4 cup olive oil. Continue to blend until creamy and emulsified, about 30 seconds more.

Prepare the almonds: Place 2 cups almonds, 1 tablespoon olive oil, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium skillet over medium heat. Cook, stirring constantly, until the almonds darken in color slightly and are very fragrant, 6 to 8 minutes. Immediately transfer onto a paper towel-lined plate. Let cool for 10 minutes, then coarsely chop.

Prepare the slaw: Prep the following and add to a large bowl: Cut 2 cups pitted dates into bite-sized pieces. Strip the stems from 1 bunch kale, stack the leaves, and thinly slice into ribbons (about 8 cups). Core and thinly slice 1/2 medium head of red cabbage into ribbons (about 8 cups).

When the farro is ready, drain thoroughly and rinse under cold water to quickly cool it off. Transfer onto a paper towel-lined baking sheet and pat dry, Transfer to the bowl of vegetables. Add the almonds and 1/4 cup of the dressing. Use your hands to toss everything together, making sure everything is coated well.

By Jesse Szewczyk, thekitchn.com

Credit: Joe Lingeman

Food Stylist: Cyd McDowell