This salad, which was featured on the 101 Cookbooks blog
, is crisp, crunchy and delicious. It's another great way to include more kale in your diet. Another advantage: it holds up well even when dressed. I made a large batch and then took it to work for lunch for two days in a row. The dressing it also creamy and zesty. I hadn't used green garlic before - and even needed to ask for help to find it in the market - and I loved its mild garlicky flavor.
Puree the green garlic, lemon juice, olive oil, avocado, salt and honey (if you're including them) and pepper until smooth in a hand blender or food processor. Taste, and adjust with lemon juice if needed.
Before you're ready to serve, combine the kale with about half of the dressing in a large bowl. Use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing and toss again. Taste, and add the last of the dressing if needed. Add the avocados and almonds and give one last gentle toss.