Step One:
Wash produce before use.
Step two:
Cook the farro: In a small saucepot, combine the farro and 1.5 cups lightly salted water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, 12 to 15 minutes. Drain the farro. While the farro cooks, prepare the remaining ingredients.
Step three:
Prep the remaining ingredients; toast the pine nuts: Cut the tomatoes in half. Trim the root end from the lettuce; coarsely chop the leaves. Coarsely chop the dill. In a dry medium frying pan over medium-low heat, toast the pine nuts, stirring often, until lightly browned and fragrant, 3 to 5 minutes. Transfer to a plate to cool.
Step four:
Assemble the salad: In a large bowl, combine the tomatoes, lettuce, dill, pine nuts, kale and farro. Add half the Caesar dressing and toss to coat (set aside the remaining dressing for serving). Season to taste with salt and pepper.
Serve:
Transfer the salad to individual bowls and serve the remaining dressing on the side.
