This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the garlicky dressing. Slideshow: Innovative Caesar Salads
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.
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.
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.
Fresh, citrusy Sauvignon Blanc.