Farro and tomato salad with basil and anchovies from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 105) by Judy Rodgers

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Notes about this recipe

  • Lepa on August 15, 2019

    We thought this was okay but a bit bland. I make a similar salad from Rachel Roddy that includes tuna, capers and eggs and we prefer that salad.

  • Zosia on July 29, 2014

    I omitted the anchovies to keep this vegetarian and that was a huge mistake! The farro had great texture and a lovely nutty flavour but even with fabulous summer tomatoes and cucumbers, the salad was bland without them. I reduced the oil by half but even then, when the salad was first assembled, it seemed very oily. The author directs you to serve the dish immediately but I found that it benefited from sitting, allowing the juices from the tomatoes and cucumbers to help create a dressing of sorts. I added extra vinegar just before serving, which helped, but next time, I won't mess with the recipe!

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