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Crudités Salad with Farro and Pecans

Crudités Salad with Farro and Pecans

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A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).



  • 1 tablespoon fresh lemon juice


  • 1 teaspoon olive oil, plus more for drizzling
  • 2 teaspoons almond butter or natural peanut butter
  • ½ bunch Tuscan kale, ribs and stems removed, leaves torn (about 2 cups)
  • Kosher salt and freshly ground black pepper
  • ½ 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
  • ¾ cup cooked semi-pearled farro

Recipe Preparation


  • Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.


  • 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 Tbsp. nuts for serving.

  • Whisk almond butter and 1 Tbsp. 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.

  • 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.

Recipe by Gerardo Gonzalez, El Rey, NYC,Photos by Christopher Baker

Nutritional Content

Calories (kcal) 310 Fat (g) 26 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 17 Dietary Fiber (g) 5 Total Sugars (g) 4 Protein (g) 6 Sodium (mg) 170Reviews Section

Watch the video: Italian Vegetable Farro Salad (June 2022).