Raw Vegetable and Farro Salad with Pecans

Servings: 4 people

INGREDIENTS :

For the Dressing:

juice of 1 lemon.

1 tablespoon natural peanut butter.

1/2 teaspoon kosher salt.

1/4 cup extra virgin olive oil.

For the Salad

1 bunch Italian kale sliced crosswise into thin ribbonslarge 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.

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METHOD :

To make the dressing:

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

To make the salad:

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

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.

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Crock Pot Roast.