Farro and green olive salad with walnuts and raisins from Food & Wine Magazine, September 2018: 40th Anniversary Special Edition (page 96) by Heidi Swanson

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

  • chawkins on June 10, 2026

    This does make a lot. I made half a recipe and the two of us could not finish it even though it was very good. According to Food and Wine, this was one of their 40 best ever recipes in 2018. I used dark raisins instead of golden, parmesan instead of pecorino and oly 3.5 oz of olives instead of 5.5 oz.

  • babyfork on October 02, 2020

    Made this again and tinkered a bit with the dressing.

  • babyfork on October 24, 2018

    This was good and it makes a lot! I measured out the amount of green olives called for in the recipe and didn't quite add them all because even though I love olives it really was a lot of olives! I oversalted just a tad so the pecorino really wasn't necessary as it is very salty too. When the salad was chilled overnight it didn't taste as salty and I added some grated pecorino, but I think it can stand on its own without it.

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