Name: Crudités Salad with Farro and Pecans
Yield: 4 Servings
Ingredients: ¼ cup olive oil; 1 tablespoon fresh lemon juice; ¼ teaspoon kosher salt; ½ cup pecans; 1 teaspoon olive oil, plus more for drizzling; 2 teaspoons almond butter or natural peanut butter; ½ bunch Tuscan kale, ribs and stems removed, leaves torn (about 2 cups); Kosher salt and freshly ground black pepper; ½ 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; ¾ cup cooked semi-pearled farro

Several bowls of crudites salad with farro and pecans.

Christopher Baker

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

Recipe notes