Gialina's Kale & Farro Salad With Avocado

Our neighborhood pizzeria, Gialina, gets high marks for its thin-crust pies and the impeccable produce that chef-owner Sharon Ardiana uses in her toppings and sides. Her salads are always irresistible, and this one is not only delicious, it also uses whole kale leaves, including the stems. Ardiana tosses chopped raw kale with bright rounds of sweet carrots, creamy avocado, and a handful of nutty farro for sweetness and texture, and then adds a garlic dressing that is reminiscent of green goddess dressing but without the mayonnaise.

Note: Ardiana's favorite vinegar, and mine too, is Moscatel vinegar made by the Spanish brand Unio. It's spendy but complex and fruity. Look for it online or at Whole Foods or specialty stores, or substitute Champagne vinegar or white wine vinegar. You only need half to two-thirds of the dressing for this recipe; leftovers will hold for about a week in the refrigerator.