Crudités Salad with Farro and Pecans

Ingredients for Crudités Salad with Farro and Pecans

• 60ml olivolja

• 1 matsked färsk citronsaft

• 1/4 teaspoons kosher salt

• 120ml 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)

• Koshersalt, nymalen peppar

• 1/2 small fennel bulb, thinly sliced

• 1 small courgette, 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

• 150g red and/or yellow grape tomatoes, halved

• 1 cup trimmed watercress

• 3/4 cup cooked semi-pearled farro

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 colour, 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, courgette, 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.

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