Banger

Salad

A hearty grain salad with warm Balson bangers, tender farro, kale, green olives, red onion, fresh herbs, and a bright lemon dressing.

Serves: 4

Prep: 15 Minutes

Cook Time: 25 Minutes

Ingredients

1 Pack Balson’s Garlic & Herb Bangers or
Original British-Style Bangers

Farro and Kale Salad

1 cup pearled farro, rinsed
4 cups chopped kale, stems removed
1/2 small red onion, thinly sliced
1/2 cup pitted green olives, halved
1/2 cup toasted walnuts, roughly chopped
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped

Lemon Dressing

3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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TO PREPARE

Cook the farro according to the package directions until tender, about 20 to 25 minutes. Drain well and set aside to cool slightly.
While the farro cooks, heat a skillet over medium heat. Add the bangers and cook, turning regularly, until browned and cooked through, about 12 to 15 minutes. Transfer to a plate and rest for 5 minutes.
Whisk the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper together in a small bowl.
Place the kale in a large serving bowl. Add half of the dressing and massage it into the kale for 1 to 2 minutes, until the leaves soften.
Add the warm farro, red onion, olives, walnuts, dill, parsley, and remaining dressing. Toss until everything is evenly combined.
Top the salad with the warm bangers, either left whole or sliced diagonally. Serve immediately or at room temperature.