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A6a93c97 1976 4df2 a8e1 c19b2006ca97  2016 08 03 23 51 42
Stephanie Gay
Stephanie Gay

Farro & kale salad with sautéed garlic shrimp

Sautéed shallots in olive oil until translucent and then stirred in and coated the farro (as you would with risotto rice) - cook according to instructions on the packaging. Once ready and when still hot, stir into a vinaigrette (lemon, olive oil, salt and pepper) and let it sit until it gets to room temperature. Add chopped baby kale and top with shrimp that have been quickly sautéed in a little olive oil and crushed garlic.