Kale Caesar with Rye Croutons and Farro

• Kosher salt
• 1/3 cup farro
• 2 tablespoons extra-virgin olive oil
• One 1-inch-thick slice of rye bread, cut into 1-inch cubes
• 12 ounces Tuscan kale, stems discarded and leaves shredded
• 8 ounces red or green kale, stems discarded and leaves torn
• 6 ounces silken tofu, drained
• 5 oil-packed anchovy fillets, drained and chopped
• 1/2 teaspoon finely grated garlic
• 1 teaspoon Dijon mustard
• 2 tablespoons grapeseed or canola oil
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• Freshly ground pepper

1. Bring a small saucepan of salted water to a boil.
2. Add the farro and cook until tender, 20 to 25 minutes.
3. Drain, then transfer the farro to a bowl of ice water to cool.
4. Drain again.
5. Meanwhile, in a large skillet, heat the olive oil.
6. Add the rye bread and cook over moderate heat until crisp and golden, 7 to 9 minutes.
7. Season with salt and transfer to a plate to cool.
8. In a large bowl, toss all of the kale.
9. In a food processor, puree the tofu, anchovies, garlic and mustard.
10. With the machine on, drizzle in the grapeseed oil and 2 tablespoons of water.
11. Add 2 tablespoons of the cheese and puree.
12. Season with salt and pepper.
13. Add the dressing to the kale and toss; season with salt and pepper.
14. Transfer to a platter or plates.
15. Top with the farro, rye croutons and the remaining 2 tablespoons of cheese and serve.

kosher salt, farro, extravirgin olive oil, rye bread, kale, red, silken, anchovy, garlic, mustard, grapeseed, freshly grated parmigianoreggiano cheese, freshly ground pepper

Taken from www.foodandwine.com/recipes/kale-caesar-rye-croutons-and-farro (may not work)