Beef, Farro & Kale Salad

Main Ingredient: Beef tips
Servings: 4



1 lb. beef tips
1 cup farro
3 cups chicken broth
2 tablespoons vegetable oil
12 oz. kale, stems removed, torn into bite size pieces
12 oz. baby arugula
1/2 cup dried cranberries
1 lemon, zest and juice
1/2 cup pistachio nuts, shelled
1/2 teaspoon dijon mustard
4 oz. parmesano reggiano, shaved
6 oz. stilton blue cheese, crumbled
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons sugar
flaked salt for garnish


1. Rinse the farro and place in a 4-quart or larger sauce pan. Add the 3 cups of chicken broth and bring to a boil. Reduce heat, cover and simmer for 25-30 minutes. Use a spoon to taste test for desired texture.  It will not absorb all of the broth. When desired texture is reached, drain and set aside.

2. Heat the oil in a large pan over medium to high heat. Sear the food .eez beef tips on all sides for a total of 8-10 minutes. Remove beef, season with salt and pepper to taste and set aside. In the same pan, toss the kale for 1-2 minutes until lightly wilted. Remove from heat.

3. Lemon vinaigrette: In a small mixing bowl, combine the lemon zest, juice and mustard. Slowly whisk in the extra virgin olive oil. Add 2 teaspoons of sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper to start, then more to taste if you like.

4. Toss the cooked farro, wilted kale, and arugula together with the lemon vinaigrette. Divide into 4 serving bowls and top with beef, dried cranberries, pistachios, and cheeses. Garnish with flaked salt.