Grilled lettuce with farro and lemon from Plenty More (page 151) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.139 in the US edition.

  • Ganga108 on March 01, 2022

    The dressing in this salad is really interesting, with both maple syrup and Pernod, which nicely balances the fresh lemon and preserved lemon. Neither the syrup or pernod is obvious in the dressing, and the mix is balanced and perfect. Ottolenghi uses farro in this dish but freekeh can be used equally as well. In fact, any chewy grain could be used. Loved this dish.

  • sosayi on April 13, 2019

    Absolutely loved this salad! It was the star of the first barbecue of the season. Next time I make it, I may sub kale (or another hearty green), as the romaine was a bit too wilted and soft post grilling. The dressing was bright and rich at the same time, and we kept sneaking bites with pieces of grilled bread before the salad was tossed together. We used the full amount, also sans croutons, and it seemed like a good ratio (but we did steal a fair amount with the bread, so maybe add to taste). Tarragon was fabulous in this.

  • anya_sf on July 08, 2018

    I skipped the croutons as I didn't want it quite so hearty. I enjoyed the grilled romaine a lot. I'm not sure what I was supposed to do with the preserved lemon - leave it in slices? That seemed odd, so I chopped it up, but then thought the flavor a bit strong; half the amount would have been good. I didn't have tarragon, so substituted basil. Overall, I liked the salad.

  • Breadcrumbs on May 12, 2015

    p. 151 – As a kid I used to turn my nose up at salad. To me, salad was boring. This is a salad for any salad-haters out there. This salad will change the minds of anyone who thinks a salad can’t be a meal; it’s something special! YO describes this as being similar to a Caesar & I’d agree. But then it’s a bit more than that. The grilled romaine is warm and smoky, the dressing is so bright and fresh then you have the earthy Parmesan and the crunchy croutons. Salad heaven! This is the first time I’ve cooked farro and it definitely won’t be the last. There’s just enough of this toothsome, nutty grain in here to elevate this dish from salad to meal. Farro made this a hearty salad. This salad with its anise-infused dressing reminded me how much I love tarragon. Tarragon leaves are roughly chopped and tossed in at the last minute so you have a fresh burst tarragon in almost every bite. Perfect. Photos here: http://chowhound.chow.com/topics/1012789?commentId=9556977#9556977

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