Enjoy the best local flavors with this cozy, seasonal salad from Edible Boston.
1½ cups farro or wheat berries or your favorite grain
1 large bunch green curly kale
1 tablespoon kosher salt
3½ tablespoons apple cider vinegar
1 small cauliflower head
4 garlic cloves
6 tablespoons tahini
4 tablespoons olive oil
½ teaspoon ground turmeric
4 tablespoons apple cider vinegar
Bring 4 cups of water to a boil, add the rinsed farro, cover and bring the heat to low. Simmer for 20–25 minutes, until the farro is tender.
Use your hands to tear the kale from the center ribs and then into bite-sized pieces. Place the kale into a colander and rinse under cold water for 1 minute, massaging the kale throughout. Spin dry in a salad spinner and add the kale to a large salad bowl. Add half the salt and 3½ tablespoons apple cider vinegar to the kale and continue massaging the kale in the bowl for 30 seconds to a minute.
Bring a large pot of water to a boil and add salt; prepare a large bowl with cold water and a few ice cubes. Add the cauliflower to the boiling water and let cook for 30 seconds to one minute. Remove the cauliflower from the pot, shock in cold water, drain and set aside.
Peel and crush the garlic into a small bowl. Add the tahini, olive oil, ground turmeric, 4 tablespoons of apple cider vinegar, ½ cup of water and the rest of the salt. Use a whisk to combine.
Add the farro and cauliflower florets, along with the salad dressing, to the large salad bowl with the kale. Use salad tongs to toss, season with more salt to taste and serve.
