- 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
- To make the dressing, place all of the dressing ingredients in a blender or food processor and blend until smooth, or use an immersion blender to blend all the ingredients in a bowl.
- To make the salad, bring a small pot of salted water to a boil. Add the farro and cook until tender, 16 to 18 minutes. Drain, rinse with cold water until cool, then drain well.
- Remove the stems from the kale. Cut away any tough ends, then finely slice the stems and tear the kale leaves into small bite-size pieces. Place both the stems and leaves in a large salad bowl. Add the avocados, carrots, and farro. Add half of the dressing and toss to combine. Add more dressing if desired. Season to taste with salt and pepper and serve.