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