1large bunch curly kaletough center stem removed and roughly chopped
1small red grapefruit
fresh ground pepper
Preheat oven to 425°F
Prepare farro according to package instructions with a heavy pinch of kosher salt added to the water.
Toss shrimp with 1 tablespoon olive oil, a pinch of salt and pepper, and about 1 teaspoon of zest from the grapefruit, allow to marinade for about 15 minutes.
While shrimp is marinating, section the grapefruit over a large salad bowl to catch the juices. Set the grapefruit sections aside, then squeeze the remaining membrane over the bowl to get the rest of the juice. In the bowl with the juice, add 2 tablespoons olive oil, the diced shallot and salt and pepper to taste, whisk to combine. Add the kale and toss to coat the kale with the dressing, massaging the dressing into the kale for about 1 minute. Set aside for about 15 minutes.
To prepare the fennel, cut any green parts off the top so that you are left with only the white bulb. Cut into quarters, being sure to leave the root attached to each quarter. Then cut each of those into quarters, through the root. Toss in 1 tablespoon of olive oil, season with salt and pepper. Spread in an even layer on a baking sheet and roast for 15 minutes.
Remove pan from oven and add the shrimp, spreading them out so they are in one layer.
Return to the oven for about 5 more minutes, or until shrimp are cooked through and pink, and the fennel is tender and starting to brown on the edges.
To finish salad, add the farro, shrimp and fennel to the kale, toss to combine. Top with the grapefruit sections and serve.
I like to add the farro, shrimp and fennel while they are warm to make this a warm salad, but it is also good at room temp.