Crudités Salad With Farro And Pecans

• 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

1. Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
2. 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.
3. 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.
4. 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.

olive oil, lemon juice, kosher salt, pecans, olive oil, almond butter, kale, kosher salt, fennel bulb, zucchini, radishes, cauliflower, red andor, trimmed watercress

Taken from www.epicurious.com/recipes/food/views/crudites-salad-with-farro-and-pecans-56389669 (may not work)