Jan D'Atri

Jan D'Atri > zest of 1 lemon

zest of 1 lemon

Tuscan Farro, Cannellini Bean and Kale Salad

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I love salads that can hold up for several days in the fridge. This Tuscan Farro Salad is so satisfyingly delicious and packed with nutrients that you don’t want to toss out any leftovers!

First the vinaigrette. So simple and yet perfect for penetrating the heartiness of both the kale and the farro. Second, you won’t find a healthier grain than farro. This ancient wonder is packed with protein, fiber and is rich in nutrients, minerals, and antioxidants. And while there are two camps—those who love kale and those who don’t, the kale, if massaged properly and cut into thin strips make this salad sturdy and so healthful!

To do that, strip the kale from the stems and place in a bowl. Add a couple of tablespoons of olive oil and a squeeze of half a lemon ( this in addition to the vinaigrette ingredients) into the bowl with the kale, and with your hands, massage and squeeze the kale until if feels soft in your hands. Now you’re ready to add the rest of the wonderful ingredients like brandy soaked dried cherries, shallots and Castelvetrano olives. Grab some crusty bread and enjoy this end of summer salad!

Compound Butters

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Do you love a great steak? A juicy piece of chicken? Savory seafood? How about adding a ton of flavor to a baked potato or a slice of grilled French bread? I’ve got the flavor bomb you need for all of these dishes and so much more! It’s called Compound Butter and it just elevates the flavor of so many foods in a very simple way! Compound butter is a real restaurant secret! It’s used a lot in high-end steak houses and many other establishments, and now you have the recipes to make your own right at home. Compound butter is simply unsalted butter, extra virgin olive oil and fresh herbs and spices mixed together and refrigerated. You can make one basic all-purpose compound or create several compounds with ingredients that enhance certain foods. For my compounds I use unsalted butter so I can control the salt content, and besides, in my opinion, unsalted butter just tastes better. Then you will add chopped fresh herbs, some spices and salt and pepper. I love the idea of compound butters because once you make them, you just roll the butter combination into logs on parchment paper, keep them in your refrigerator and use them any time you want! Flavor bombs, for an explosion of flavor!

Watch My Video for Compound Butter here!