Category Archives: Summer Archive

Turn the grill on medium high heat. Husk the corn and brush it with olive oil, salt and pepper. Place the flesh directly on the grill and cook for about 10 minutes, turning every few minutes. Remove from heat, let cool, then cut the kernels off the cob with a knife. Add to a large salad bowl. 

Place the cherry tomatoes in a grill pan and cook for about 5 minutes until they begin to burst. Remove from heat and place in a large salad bowl. Add the diced avocado and beans. 

Whisk the jalapeno, lime, oil, cumin, salt and pepper in a small bowl then add to the corn mixture. Toss to coat. Taste for seasoning and adjust accordingly.

Cook the farro on the stovetop according to package instructions. I usually measure 1cup of dried farro to ⅖ cups of chicken broth and simmer until the liquid has just been absorbed. Season with salt, pepper, and a drizzle of olive oil.

For the dressing: Blend all the dressing ingredients besides the olive oil in a food processor. Slowly stream in the olive oil until the sauce is smooth, emulsified, and resembles a caesar salad dressing consistency. 

Toss the warm farro on the kale and mix together with toasted walnuts, cheese, and enough dressing to coat. Enjoy!