# @shalaneflanagan on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/Ca2NlfKFSGB
- **Gondola URL:** https://gondola.cc/posts/18754059-shalaneflanagan-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/a956fd2a4a.jpg
- **Posted:** 2022-03-08T15:06:59.000+00:00
- **Account Owner:** Shalane Flanagan (@shalaneflanagan) — https://gondola.cc/shalaneflanagan

## Caption

This is the recipe that started it all!!!

When women support women, magic happens.

In celebration of International Women’s Day, WE are sharing the story behind the recipe that inspired the Run Fast Eat Slow movement. Nearly every day we receive inspiring emails from women with hearts of gold who have been transformed by the recipes in our cookbooks. Today I want to send a HUGE heartfelt thanks to elysekopecky for taking the leap of faith in our dream and fueling me towards my biggest athletic accomplishments. 

Elyse has been my constant cheerleader every step of the way….literally since 2000 ☺️
 
Make this recipe and share it with a friend! We can all better nourish and support each other. 
 
Kale-Radicchio Salad 🥗with Farro - #RunFastEatSlow (page 80)
 
1 cup farro, rinsed and drained 
1 recipe for Lemon Miso Dressing (below)
1 large bunch kale, stems removed, finely chopped
1 small head radicchio, quartered, cored, and cut crosswise into thin strips
1 cup grated Parmesan cheese
1 cup chopped, toasted walnuts
 
In a large saucepan, place the farro with enough water to cover by a couple of inches and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the farro is tender but still chewy, about 30 minutes. Drain the farro and set aside to cool. 
 
To assemble the salad, place the kale in a large salad bowl and toss with three-quarters of the dressing. With clean hands gently massage the kale with the dressing for one minute to soften the leaves. Add the radicchio, Parmesan, walnuts, and farro to the kale and toss again. Taste and add the remaining dressing.
 
This salad can be made in advance. It tastes even better the 2nd day. Cover and refrigerate leftovers for up to 5 days. 
 
 
Lemon Miso Dressing: 
1/2 cup extra-virgin olive oil
1/3 cup lemon juice 
2 to 3 cloves garlic, minced
2 teaspoons white miso paste
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
 
Combine the olive oil, lemon juice, garlic, miso, salt, and pepper in a small mason jar with a lid. Shake vigorously to combine. This dressing will stay fresh in the fridge for up to 1 week.

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## Tags

runfasteatslow

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