Crudités Salad with Farro and Pecans

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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag