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from chef Antonio Prontelli

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Recipe Serves: 4

A note from chef Prontelli:

This vibrant salad, filled with rich ancient grains and colorful veggies makes the perfect entrée or side dish. The creamy texture comes to life with poached eggs while the Parmigiano Reggiano adds a savory bite.

Almond kale pesto ingredients:

  • 1 cup kale chiffonade
  • 2 ounces toasted Marcona almonds
  • 1 large garlic clove
  • 2 ounces Parmigiano Reggiano, shaved
  • 15 basil leaves
  • 1/2 cup extra virgin olive oil
  • Salt and fresh ground black pepper to taste

Salad ingredients:

  • 1 cup farro
  • 4 cups chicken or vegetable stock
  • 2 teaspoons salt
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1/4 cup breakfast radishes
  • 1/4 cup rainbow carrots
  • 1/4 cup fava beans
  • 1 pint grape tomatoes, quartered
  • 2 cups kale chiffonade
  • 8 tablespoons extra virgin olive oil
  • 4 tablespoons champagne vinegar
  • 1/4 bunch parsley, picked and chopped
  • 12 basil leaves chiffonade
  • 1 red fresno chili chopped fine
  • 4 ounces Marcona almonds, toasted and smashed
  • 4 organic eggs
  • 3 ounces white vinegar
  • 2 ounces Parmigiano Reggiano, shaved
  • Drizzle of extra virgin olive oil
  • Maldon sea salt to taste
  • Fresh ground black pepper to taste

Pesto Instructions:

  1. In a blender, place 1/2 of the olive oil, garlic, almonds and cheese and blend into a paste.
  2. Add the kale, basil and rest of olive oil and blend until smooth. Season with salt and pepper. If needed, add a little more olive oil so that pesto is smooth.

Salad Instructions:

  1. In a medium sauce pot, add farro and lightly toast. Then add stock, thyme, bay leaves and salt. Bring to a simmer and cook until farro is tender, about 35 minutes.
  2. When farro is cooked, strain off excess liquid and place farro in a bowl. While farro is still warm, add the extra virgin olive oil, 3 tablespoons champagne vinegar, fresno chili (add little at a time to regulate heat) and salt. Mix well.
  3. On a Japanese mandolin, slice the rainbow carrots and radishes into thin disks.
  4. Bring a pot of water to a boil. Toss the fava beans into the water and let cook until they can be easily pierced with a fork. Then remove and place in a bowl of ice water.
  5. In a medium sauce pan, bring 2 quarts of water and 3 ounces of white vinegar to a simmer. While you are waiting for the water to reach a simmer, toss the beans, vegetables, kale and herbs into the bowl with the seasoned farro. Mix well and adjust seasoning with salt, fresno chili, vinegar and olive oil if needed. 
  6. In a shallow bowl or plate, place a spoonful of pesto on the place and spread evenly. Then place the farro in the center of the pesto.
  7. Crack the eggs in low simmering water and let cook until the whites are firm but the yolk is still soft and runny, about 3 minutes.

To Serve:

  1. Place the soft poached egg on top of the farro salad, season with fresh ground pepper, sea salt and extra virgin olive oil. 
  2. Shave Parmigiano Reggiano over the dish and add a sprinkle of toasted smashed Marcona almonds. 
Soups & Salads