Autumn salad with farro, apple, and roasted persimmons from Shuk: From Market to Table, the Heart of Israeli Cooking (page 77) by Einat Admony and Janna Gur

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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

  • nlehrer on December 05, 2025

    Delicious! The texture of the farro and walnut is so good together and I never would have thought to roast persimmons

  • lkgrover on November 03, 2019

    Good vegetarian salad with autumn fruits; sweet & nutty flavors. I substituted wheat berries for farro (which I cooked in a rice cooker).

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