Ingredients
For the basil oil
- 2 packed cups fresh basil leaves (about 2 oz)
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon kosher salt
For the vinaigrette
- 1 small shallot, finely chopped
- 3 tablespoons Champagne vinegar
- 1/3 cup basil oil (from above)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
For the salad
- 1 1/2 cups pearled farro
- Kosher salt
- 3 medium zucchini (about 1 1/2 lb)
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1 bunch lacinato kale (about 5 to 6 oz), stems stripped out, leaves torn into bite-size pieces
- 2 firm-ripe yellow peaches or nectarines
- 4 ounces feta, crumbled into large pieces
- 1/2 cup shelled pistachios, toasted and roughly chopped
Instructions
- Cut the zucchini in half lengthwise. Lay them on a sheet pan, salt generously on both sides, and let stand 15 to 20 minutes. Beads of water will come to the surface.
- Meanwhile, bring a large pot of well-salted water to a boil. Cook the farro until tender but still with real chew, 15 to 20 minutes for pearled and up to 30 for semi-pearled. Start tasting at 15 minutes. Drain well, spread on a sheet pan, and let cool to just warm.
- Meanwhile, make the basil oil. Blanch the basil in boiling water for about 15 seconds, just until vivid green, then transfer to ice water. Once cold, drain and squeeze very dry in a clean towel. Blend with the olive oil and salt on high until completely smooth and brilliantly green, about 1 minute. You should have a scant 2/3 cup. Set a mesh sieve with a tea towel or cheese cloth over it over a bowl. Strain the blended basil mixture. Allow to strain completely and squeeze the towel or cloth. Discard the basil remnants. You should have a bright green olive oil that remains.
- Put the torn kale in a large serving bowl with a good pinch of salt.
- Whisk the shallot, vinegar, 1/3 cup of the basil oil, the Dijon, salt and several grinds of pepper together until emulsified. Taste and adjust adding more salt, pepper or basil oil.
- Heat a grill or grill pan over medium-high. Pat the zucchini planks thoroughly dry, then coat generously with the olive oil . Grill until deeply charred and tender but still holding their shape, 3 to 4 minutes per side. They should bend without flopping. Cool slightly and cut into rough 1-inch pieces. Grill the peach wedges until charred but still hold their shape, about 2 to 3 minutes per side. Cut the peaches in o 1-inch pieces.
- Add the cooled farro, zucchini, peaches, feta, pistachios to the salad bowl. Pour the basil oil vinaigrette over everything and toss thoroughly, working it down through the kale. Let stand 5 minutes.
- Taste and add salt or pepper as needed and serve.