Farro, Kale, And Strawberry Salad With Bacon And Chili-Dusted Pepitas

• 1 small shallot, minced
• Zest of 1 lemon plus 1/4 cup freshly squeezed lemon juice
• Sea salt, to taste
• 1/4 cup extra-virgin olive oil
• 1 cup dry farro
• 1/2 pound bacon
• 1/4 cup raw, hulled pepitas
• 1/4 teaspoon chili powder
• 1 bunch lacinato kale, sliced into thin ribbons
• 1 quart strawberries, hulled and halved
• Black pepper, to taste

1. In a small bowl, combine the minced shallot, lemon zest and juice, and sea salt. Whisk in olive oil to emulsify.
2. Fill a large saucepan with water and bring to a boil. Add a generous amount of sea salt and the farro. Boil for 20 minutes, or until farro is cooked to al dente. Drain, set in a bowl, and toss with half the dressing.
3. Meanwhile, cook the bacon over medium heat until crisp. Set bacon strips on a paper towel-lined plate. Chop when cool enough to handle.
4. Pour off all but 1 teaspoon bacon grease and toss in pepitas. Cook over medium heat, shaking skillet gently, until the first few pepitas start to pop. Remove from heat, toss with a big pinch sea salt and the chili powder, and set aside.
5. Set kale in a medium bowl and toss with remaining dressing and a pinch of sea salt.
6. To serve, layer dressed farro and kale in a clean bowl. Top with chopped bacon, toasted pepitas, and strawberries. Finish with a pinch of sea salt and freshly ground black pepper to taste. Serve immediately. (Though it's especially delicious warm, this salad will keep well in the fridge for a day or two. Because salt can leech the sweetness, consider adding the strawberries just before serving.)

shallot, salt, extravirgin olive oil, bacon, chili powder, lacinato kale, strawberries, black pepper

Taken from food52.com/recipes/36383-farro-kale-and-strawberry-salad-with-bacon-and-chili-dusted-pepitas (may not work)