Farro, Kale, and Strawberry Salad with Bacon and Chili-Dusted Pepitas

In a small bowl, combine the minced shallot, lemon zest and juice, and sea salt. Whisk in olive oil to emulsify.

Fill a large saucepan with water and bring to a boil. Add a generous amount of sea salt and the farro. Boil for 20 minutes, or until farro is cooked to al dente. Drain, set in a bowl, and toss with half the dressing.

Meanwhile, cook the bacon over medium heat until crisp. Set bacon strips on a paper towel-lined plate. Chop when cool enough to handle.

Pour off all but 1 teaspoon bacon grease and toss in pepitas. Cook over medium heat, shaking skillet gently, until the first few pepitas start to pop. Remove from heat, toss with a big pinch of sea salt and the chili powder, and set aside.

Set kale in a medium bowl and toss with remaining dressing and a pinch of sea salt.

To serve, layer dressed farro and kale in a clean bowl. Top with chopped bacon, toasted pepitas, and strawberries. Finish with a pinch of sea salt and freshly ground black pepper to taste. Serve immediately.