Crudites Salad With Pecans Recipe

Ingredients

• 3/4 cup olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon kosher salt
• 1/2 cup pecan nuts
• 1 teaspoon olive oil
• 2 teaspoons almond butter (or 2 teaspoons peanut butter)
• 2 cups kale, torn (Tuscan kale, about 1/2 bunch, ribs and stems removed and leaves torn)
• kosher salt
• pepper
• 4 ounces fennel, sliced (1/2 fennel bulb)
• 1 zucchini, sliced lengthwise using a mandoline
• 2 radish, sliced lengthwise using a mandoline
• 1 cup cauliflower florets (grated using the large holes of a box grater)
• 1 cup grape tomatoes (red or yellow, halved)
• 1 cup watercress, trimmed
• 3/4 cup kamut (farrow, semi-pearled, cooked)