Broccoli rubble farro salad from Smitten Kitchen by Deb Perelman

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

  • Eat Your Books

    Can substitute broccoli for broccolini.

  • annettle on January 13, 2021

    I used barley instead of farro and really enjoyed this salad - good mix of flavours, managing to feel both light and hearty. I may reduce the lemon a little next time, but that's personal preference (I often reduce lemon/lime in recipes) and I think it's great as written. Do chop the broccoli quite small, and keep it on the crispy side; I think the salad would suffer if it were to get soggy.

  • Barb_N on July 14, 2017

    Seeing all the favorable reviews made me excited to try this recipe. Meh, I found it bland. Granted, I NEVER add that much salt (1 1/2 tsp) to anything but you would think the other tasty ingredients would be enough. They seemed to get lost in the blandness of the farro and broccoli. I may try to tweak it, perhaps by crisping the broccoli and upping the lemon and garlic.

  • KarinaFrancis on July 13, 2017

    This is a sturdy and delicious salad. I added some cherry tomatoes because I had to use them up and some baby burrata. I'll be making this again. Update: I made this again, added some mint and sprinkled it with toasted almonds and sunflower seeds, really good.

  • ksg518 on July 06, 2017

    I made this using broccoli rather than broccolini but otherwise followed the recipe. Per Deb's suggestion, I topped each serving with a burrata. I thought this was very good and my daughter loved it. This will be a definite repeat since it's an easy weeknight dinner.

  • Rutabaga on June 15, 2017

    I tried this with roasted broccolini, but in retrospect, I would prefer the fresher taste of broccolini that was lightly boiled and still bright green and crisp, as in the original recipe. I also added blue cheese, as I find that pairs well with broccoli. All in all, it's a good, versatile salad I could see coming back to.

  • rionafaith on June 10, 2017

    So good! I served with half a burrata for each of us on top, one of the suggestions, which made this a total cheese-fest... could probably cut the amount of pecorino in half next time if serving that way. I used half broccoli and half broccolini and they were both great, and I ended up putting in 1/2 tsp red pepper flakes and I would up it to 3/4 tsp next time. Excited to have the leftovers for lunches this week and I will definitely make again!

  • clcorbi on May 31, 2017

    We made this using broccoli, making a double recipe so that we'd have plenty leftover for lunches. The result is pretty tasty, but not as over-the-top delicious as the leek and chickpea farro salad from Diner. I think this concept is heavily dependent on chopping the broccoli really tiny, to create a texture that almost matches the farro. My boyfriend cooked this recipe for us and his broccoli chunks were bigger, and they didn't quite get soft enough for our taste as a result. We also decreased the lemon zest down to just one lemon's worth, and that was perfect for our taste.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.