How to Make It
Make the Lemon-Miso Dressing: combine oil, lemon juice, garlic, miso, salt, and pepper in a glass jar with a lid. Use a fork to stir in the miso, the shake vigorously to emulsify.
Assemble the salad: toss the kale with ¾ cup Lemon-Miso Dressing in a large salad bowl. With clean hands, gently massage the kale with the dressing to soften the leaves. Add the radicchio, Parmesan, walnuts, and farro to the kale and toss again. Taste and add remaining dressing, if needed.
This salad can be made in advance—and tastes even better the next day. Cover and refrigerate leftovers for up to 5 days.