Crudités Salad with Farro and Pecans

Name: Crudités Salad with Farro and Pecans
Yield: 4 servings
Ingredients: 1 1/4 cup olive oil; 1 1 tablespoon fresh lemon juice; 1 1/4 teaspoon kosher salt; 1 1/2 cup pecans; 1 1 teaspoon olive oil; 1 2 teaspoons almond butter or natural peanut butter; 1 1/2 bunch Tuscan kale, ribs and stems removed, leaves torn (about 2 cups); 1 Kosher salt, freshly ground pepper; 1 1/2 small fennel bulb, thinly sliced; 1 1 small zucchini, thinly sliced lengthwise on a mandoline; 1 2 breakfast radishes, thinly sliced lengthwise on a mandoline; 1 1 cup cauliflower florets, grated on the large holes of a box grater; 1 1 cup red and/or yellow grape tomatoes, halved; 1 1 cup trimmed watercress; 1 3/4 cup cooked semi-pearled farro

From the kitchen of Carly

Crisp raw vegetables tossed with nutty farro and toasted pecans, bound together with a massaged kale base and bright lemon vinaigrette. This salad proves crudités can be a complete, satisfying meal, not just a side.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup olive oil
11 tablespoon fresh lemon juice
11/4 teaspoon kosher salt
11/2 cup pecans
11 teaspoon olive oil
12 teaspoons almond butter or natural peanut butter
11/2 bunch Tuscan kale, ribs and stems removed, leaves torn (about 2 cups)
1Kosher salt, freshly ground pepper
11/2 small fennel bulb, thinly sliced
11 small zucchini, thinly sliced lengthwise on a mandoline
12 breakfast radishes, thinly sliced lengthwise on a mandoline
11 cup cauliflower florets, grated on the large holes of a box grater
11 cup red and/or yellow grape tomatoes, halved
11 cup trimmed watercress
13/4 cup cooked semi-pearled farro

Instructions

Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 5–7 minutes. Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized. Set aside 2 tablespoons nuts for serving.
Whisk almond butter and 1 tablespoon vinaigrette in a medium bowl to combine. Add kale and massage dressing into leaves with your hands until evenly coated; season with salt and pepper.
Toss fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette; season with salt and pepper. Add kale and toss to combine. Drizzle with oil and serve topped with reserved pecans.