Crudités Salad With Farro And Pecans
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Olive Oil1 tbsp
Lemon Juice (fresh)1 tsp
Kosher Salt1 cup
Pecan2 tsps
Almond Butter1 small
Fennel (bulb, thinly sliced)1 cup
Watercress (trimmed)Directions:
1
Vinaigrette: Whisk oil, lemon juice, and salt in a small bowl to combine; set aside
2
Whisk oil, lemon juice, and salt in a small bowl to combine; set aside
3
Salad: Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 5–7 minutes
4
Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized
5
Set aside 2 tablespoons nuts for serving
6
Whisk almond butter and 1 tablespoon vinaigrette in a medium bowl to combine
7
Add kale and massage dressing into leaves with your hands until evenly coated; season with salt and pepper
8
Toss fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette; season with salt and pepper
9
Add kale and toss to combine
10
Drizzle with oil and serve topped with reserved pecans
11
Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 5–7 minutes
12
Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized
13
Set aside 2 tablespoons nuts for serving
14
Whisk almond butter and 1 tablespoon vinaigrette in a medium bowl to combine
15
Add kale and massage dressing into leaves with your hands until evenly coated; season with salt and pepper
16
Toss fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette; season with salt and pepper
17
Add kale and toss to combine
18
Drizzle with oil and serve topped with reserved pecans