It was clockwork. January 1st hit and my spam transformed from SF deals to 7-day detox diets, 2-day slim down plans, and instructions for “clean eating” in 2013.
But this is not a post about New Years Resolutions. This salad doesn’t have anything to do with the frozen fudge squares on my lap or the remnants of a sourdough loaf on my car seat. This is simply a salad I ate somewhere in Seattle sometime last week and had to eat again because it made me feel good. But minus the parmesan cheese. Because parmesan makes me feel sick.
2012 was a big year for my little Jerusalem kitchen blog, which is what I should have named this blog because I can’t believe the kitchen I was cooking out of when this all began. Thanks to all of you though, this little blog of mine is getting bigger.
For a very brief recap, in 2012, you guys visited me from more than 125 countries and you all were most interested in these recipes:
1. Dark Chocolate, Almond and Orange Lace Cookies (Trader Joe’s Lacey Cookies)
2. Homemade Lara Bars: Peanut Butter, Chocolate Chips and Dates
3. Roni’s Israeli-Style Hamutzim (pickled vegetables)
4. Hummus with Mushroom and Onion and Israeli Salad
I’m excited for another year of cooking, eating, and writing with all of you and thank you so much for reading my blog. Enjoy this recipe!
Serves 2 hungry people as an entree or 4 as a side dish
What You Need:
About 4 cups of kale
1/2 fennel bulb; shaved or finely sliced
1/2 c cooked farro (I used 1 c of uncooked farro and had some left over)
1 tblsp olive oil
3 tblsp + 1 tsp of lemon juice
1/2 tsp of agave nectar
salt & pepper to taste
garnish with those leaves on your fennel bulb
How To Do It:
Cook your farro according to the instructions on the bag. You’ll know they’re done by the taste though, not the time. The grains should be soft but a little firm in the center. FYI: Trader Joe’s now sells 10-minute farro (SO worth it). While that’s cooking, “massage” the kale with olive oil (rub the oil into the leaves so they soften and are easier to digest). Add the fennel, agave and lemon juice (reserve 1 tsp) and then toss well. Add salt & pepper to taste. When the farro is done, run it under cold water and pop it into the fridge to get it nice and cold (this step is a must!). Add it on top of the kale, squeeze the remaining lemon juice on the farro and garnish with the fennel leaves. Enjoy!
One thought on “Lemon-Kale Salad with Farro and Shaved Fennel”
Sounds delicious but unfortunately here in Panama ingredients are rare!!
Miss you and congrats on your site.