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A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).
- 1 tablespoon fresh lemon juice
- 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
- ¾ 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 color, 5–7 minutes. Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized. Set aside 2 Tbsp. nuts for serving.
Whisk almond butter and 1 Tbsp. 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.