Spring vegetable salad with farro and Meyer lemon from The A.O.C. Cookbook (page 63) by Suzanne Goin

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • smccandless on May 10, 2025

    Scale of water to farro way off for semi-pearled farro. Used 3:1 and cooked scant 20 minutes. Could not source tiny carrots so used 5 small, semi-large julienned and blanched with asparagus for short of 30 seconds. Made colors pop and still crunchy. Could not find fresh peas. Doubled+ snaps and cut some lengthwise to allow ½-size peas to fall into salad. Prob can used another ½ meyer lemon. Used pulp and skin, which was excellent. added zest from lemons juiced for dressing into the farro/pea mix. Served on a little bed of arugula and skipped feta as was adding to another dish. Note: mint flavor is very mild.

  • Totallywired on November 21, 2018

    Made the winter version with squash, chickpeas, radicchio, persimmons, feta and pomegranate. Terrific salad, sum greater than its parts. Makes an absolute pile - could easily halve the farro and still have leftovers. Served with lamb shoulder chops.

  • bwhip on February 27, 2018

    This was a really delicious salad, that definitely tastes like spring! A fair bit of work for a weeknight, wound up taking me about an hour start to finish. My asparagus was fairly thin, but I wasn't sure how much we'd like it raw, so I blanched it just for 30 seconds or so before putting it in an ice bath. Seemed to work out perfectly. Starting with two cups of farro, it makes quite a large salad - but that's fine because the leftovers make great lunches. I did a double-take when I saw the carrots were not chopped, but merely cut in half lengthwise, but it made for a lovely presentation, particularly with the rainbow carrots I used. The dressing was delicious. I wasn't completely clear on the recipe instruction for cutting the Meyer lemon into little (1/8") cubes, because it never said to peel the lemon - just cut the ends off. It seemed odd to have little cubes of peel, so I cut peel off which seemed to work out fine. Overall flavor and texture combo was a winner for us.

  • clcorbi on May 15, 2017

    This recipe really does make a TON of salad, and while it's fairly tasty, I don't know that the result is good enough to merit all the effort this salad requires. I will note that I found one pretty egregious error here--the 10c of water called for to cook 2c of farro was way, WAY too much. I thought it might be, and wish I would have trusted my gut, because I ended up having to pour the soggy farro through a sieve to get rid of about 3c of excess water. This resulted in losing almost all the thyme leaves and seasoning SG has you add to the farro to begin with. Otherwise, the rest of the instructions are straightforward. I cut my veggies into smaller pieces than called for--since most are left raw, I didn't want to bite into any huge, hard chunks of fennel or carrot. I also blanched the asparagus, because 2" lengths of raw asparagus didn't sound appealing to me. We will certainly finish this salad for lunches, but I don't know. I wouldn't make it again,with so many other salad recipes.

  • swegener on June 05, 2015

    On-line at http://www.cbs.com/shows/the_talk/topics/show/1002095/

  • pluralcow on June 05, 2015

    This is a nice hearty salad that keeps well, and is good for lunches or for a large crowd. I found the recipe made as written makes significantly more than the portions described.

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