Kale Caesar with Rye Croutons and Farro

Ingredients

• Kosher salt
• 1/3 cup farro
• 2 tablespoons extra-virgin olive oil
• One 1-inch-thick slice of rye bread, cut into 1-inch cubes
• 12 ounces Tuscan kale, stems discarded and leaves shredded
• 8 ounces red or green kale, stems discarded and leaves torn
• 6 ounces silken tofu, drained
• 5 oil-packed anchovy fillets, drained and chopped
• 1/2 teaspoon finely grated garlic
• 1 teaspoon Dijon mustard
• 2 tablespoons grape seed or canola oil
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• Freshly ground pepper