Toasted farro & antipasto salad [red wine-anchovy vinaigrette] from Food52

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Notes about this recipe

  • anya_sf on August 27, 2020

    I increased quantities somewhat (1.5 cups "10 minute" farro, 1 cup tomatoes, 14 oz can artichoke hearts, 5 oz arugula, 2 oz salami), omitted red pepper flakes but added black pepper to taste. The amount of vinaigrette was just right for everything. With larger quantities, not everything got fully toasted under the broiler; I focused on getting the salami crisp. Nice main course salad that's easy to adapt to your taste; 3 people finished nearly all of it for dinner.

  • ecasey830 on August 18, 2020

    I can't stop eating this! Definitely adding to my heavy-rotation list

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