Apple cider-cooked farro from Bon Appétit Magazine, November 2014: The Thanksgiving Issue (page 56)

Where’s the full recipe - why can I only see the ingredients?

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

  • imaluckyducky on November 18, 2019

    Wow! Full disclosure I went into this thinking that the salad was going to be "good but meh." How wrong I was! Cooking the farro in the apple cider lends a complex spicy apple flavor that is anchored by the subtle crunchy celery root, the tart apple, and the sharpness of the red onion. The dressing is classic and simple with apple cider vinegar and olive oil. Keep very well for lunches during the week. 4yo approved!

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