Summer Farro Salad

Ingredients

• juice of 1 lemon
• 1 tablespoon creamy peanut butter
• 1/2 teaspoon kosher salt
• 1/4 cup extra virgin olive oil
• 1 bunch Italian kale (sliced crosswise into thin ribbons)
• large pinch fine salt
• 1 cup cooked farro
• 1 small zucchini (thinly sliced into circles)
• 4 radishes (thinly sliced)
• 1/2 English cucumber (halved lengthwise and thinly sliced into half-circles)
• 1 cup red and/or yellow cherry tomatoes (halved)
• Kosher salt and freshly ground black pepper
• 1/2 cup coarsely chopped (toasted pecans)

Instructions

1. 1

   --- To make the dressing: ---

2. 2

   Whisk lemon juice, peanut butter and salt in a small bowl to combine; slowly add olive oil, whisking to emulsify.

3. 3

   --- To make the salad: ---

4. 4

   Place kale ribbons in a large bowl; sprinkle with salt and 2 tablespoons dressing and massage until softened and evenly coated, about 1 minute.

5. 5

   Add farro, zucchini, radishes, cucumber, tomatoes, and remaining dressing; toss to combine. Season to taste with kosher salt and freshly ground black pepper. Serve topped with toasted pecans.