Kale-radicchio salad with farro from Run Fast. Eat Slow. : Nourishing Recipes for Athletes (page 80) by Shalane Flanagan and Elyse Kopecky

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breannetuttle on December 06, 2023

    This is a great salad - just took it to a dinner with friends and it was gone. Even the kids ate it. I've made it with both radicchio and red cabbage. If using radicchio, recommend soaking the leaves in cold water for ~10 min to help get rid of the bitterness. If using farro, toss the farro in a bit of the dressing after cooking it. It's good without the farro too. The salad gets better as it sits!

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