Farro Salad with Kumquats, Blood Oranges and Kale

By Marcus Samuelsson |

This recipe comes to us from Elizabeth Stark of Brooklyn Supper

Prep Details

Servings: 2

Prep time: 15 minutes

Total time: 15 minutes


Kumquat Dressing

1/2 cup whole kumquats

1/4 cup olive oil

2 Tbs balsamic vinegar

drizzle of water

generous pinch of sea salt

Farro Salad

2 TBS olive oil

2 large shallot, peeled and sliced into thin rounds

1 cup farro cooked according to instructions

3 cups kale ribbons

3 blood oranges supremed

1/4 cup sliced kumquats

1/2 teaspoon or more sea salt


To make the dressing, combine everything in a blender, pureeing until smooth. Add water or salt as needed.

Place the kale ribbons in a large serving bowl. Drizzle with half the dressing, sprinkle in some sea salt, turn leaves to coat, and set aside.

In a small frying pan, heat 2 tablespoons olive oil over medium-high heat. Add the shallot slices and a pinch of sea salt. Sauté, stirring occasionally, for about 10 minutes, or until the shallots are browned on the edges and translucent.

Gently toss the remaining ingredients with the kale, adding a few more slugs of dressing and adjusting salt levels as needed. Set aside for a few minutes while flavors commingle, and serve.