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

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Crudites Salad with Farro and PecansChristopher Baker

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

Recipe notes

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