Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6
© Line Klein

How to Make It

Step 1    

Bring a small saucepan of salted water to a boil. Add the farro and cook until tender, 20 to 25 minutes. Drain, then transfer the farro to a bowl of ice water to cool. Drain again.

Step 2    

Meanwhile, in a large skillet, heat the olive oil. Add the rye bread and cook over moderate heat until crisp and golden, 7 to 9 minutes. Season with salt and transfer to a plate to cool.

Step 3    

In a large bowl, toss all of the kale. In a food processor, puree the tofu, anchovies, garlic and mustard. With the machine on, drizzle in the grapeseed oil and 2 tablespoons of water. Add 2 tablespoons of the cheese and puree. Season with salt and pepper. Add the dressing to the kale and toss; season with salt and pepper. Transfer to a platter or plates. Top with the farro, rye croutons and the remaining 2 tablespoons of cheese and serve.

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