Ingredients

The following ingredients have 4 Servings
  • 1/3 cup thinly-sliced red onion
  • 3/4 cup apple cider vinegar
  • 1 cup uncooked farro
  • 4 medium portobello mushrooms
  • 4 cups lacinato kale, stemmed and thinly sliced
  • 1 cup cherry tomatoes, quartered
  • 3 tablespoons minced shallots
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon tahini
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoons Bragg's Aminos or soy sauce

Instruction

  • Pickle the red onions overnight by adding them to an airtight jar and pouring the apple cider vinegar over top. Refrigerate for at least 4 hours or overnight. After they've pickled, chop the red onions and set aside.
  • Preheat oven to 400 degrees Fahrenheit.
  • Thoroughly rinse the farro and add to a medium pot along with three cups of water. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes or until tender. Drain and set aside.
  • Clean, de-stem, and scoop out the gills of the portobello mushrooms. Place all four, gill-side-down, on a large baking sheet lined with parchment pepper. Sprinkle with the tops with salt and pepper and roast for 20-25 minutes or until tender. Let cool and slice.
  • To make the dressing, add minced shallots, lemon juice, white wine vinegar, tahini, olive oil, sea salt, and black pepper to a bowl and whisk together.
  • To assemble the salad, add the sliced lacinto kale to a large bowl and pour the dressing over top. Massage the dressing into the kale for 1-2 minutes. It will seem like there is too much dressing, but there are plenty more ingredients to add!
  • Add in the cooked farro, cherry tomatoes, chopped red onion, and aminos or soy sauce. Toss the farro salad until the dressing is evenly distributed.
  • To plate, scoop a mound of the farro salad onto a plate and gently layer a sliced portobello alongside the salad. Serve and enjoy.
  • Refrigerate leftovers.