Name: Gialina's Kale & Farro Salad with Avocado
Yield: Serves 6 to 8
Ingredients: 1 stalk green garlic, white and light green parts, chopped, or 2 cloves garlic, chopped; Leaves from 1/2 bunch tarragon; Leaves from 1/2 bunch Italian parsley; 1 1/2 cups extra-virgin olive oil; 1/2 cup Moscatel vinegar (see Note); 1 tablespoon Dijon mustard; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper; 2/3 cup farro; 1 bunch Tuscan kale (about 10 ounces); 1 to 2 avocados, cut into large dice; 2 spring carrots, peeled or scrubbed and sliced into thin rounds; Kosher salt and freshly ground pepper; freshly ground pepper

Image may contain Plant Kale Food Cabbage Vegetable Cutlery and Spoon

Gialina's Kale & Farro Salad with AvocadoClay McLachlan

Our neighborhood pizzeria, Gialina, gets high marks for its thin-crust pies and the impeccable produce that chef-owner Sharon Ardiana uses in her toppings and sides. Her salads are always irresistible, and this one is not only delicious, it also uses whole kale leaves, including the stems. Ardiana tosses chopped raw kale with bright rounds of sweet carrots, creamy avocado, and a handful of nutty farro for sweetness and texture, and then adds a garlic dressing that is reminiscent of green goddess dressing but without the mayonnaise.

Note: Ardiana's favorite vinegar, and mine too, is Moscatel vinegar made by the Spanish brand Unio. It's spendy but complex and fruity. Look for it online or at Whole Foods or specialty stores, or substitute Champagne vinegar or white wine vinegar. You only need half to two-thirds of the dressing for this recipe; leftovers will hold for about a week in the refrigerator.

Prep Tip

To remove stems from chard or kale, start by trimming the stem ends. Then hold a leaf by the stem in one hand and use the other hand to tear the leaves from the stem into bite-size pieces. To make cleaner-looking stems, use a knife to cut the leaves from the stem on both sides in a pointy triangle.

Recipe notes

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