First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from BonAppetit
1/4 cup plus 2 Tbls. extra-virgin olive oil
2 Tbls. white wine vinegar
2 Tbls. (packed) light brown sugar
1/2 tsp. finely grated citrus zest
kosher salt, freshly ground pepper
1 bunch Tuscan Kale, center ribs removed, leaves cut into 1-inch squares
1/4 cup minced Leeks, or onions
Beets from 1 bunch
1 1/4 cups pearl barley
4 oz. feta, crumbled
2 Tbls. unseasoned rice vinegar
Whisk 1/4 cup oil, white wine vinegar, sugar, and zest in a large bowl to blend; season with salt and pepper. Add kale and leeks or onion; mix until completely coated. Cover and chill until kale is tender, at least 3 hours. Meanwhile, preheat oven to 375°F. Arrange beets in a small baking dish and drizzle with a little oil. Season with salt and turn beets to coat. Cover with foil. Bake beets until tender when pierced with a thin knife, about 45 minutes. Let cool completely. Peel beets. Cut into 1/4-inch pieces (you should have about 2 cups). While beets are baking, cook barley in a large pot of boiling salted water until just tender, about 45 minutes. Drain barley and spread out on a rimmed baking sheet; let cool completely. Add beets, barley, and feta to kale. Drizzle salad with remaining 2 tablespoons oil and 2 tablespoons rice vinegar; fold gently to combine. Season to taste with pepper and more rice vinegar, if desired. Salad can be made ahead: Cover and chill up to 2 days.