Farro & charred corn salad with salted almonds & queso fresco from Cook This Book: Techniques That Teach and Recipes to Repeat (page 162) by Molly Baz

Ingredients

farro
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- Hayden Flour Mills - United States
roasted salted almonds
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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

eclairea on June 07, 2026

I love this salad so much! Can’t wait for corn season so I can make it again with fresh corn - for today, just charred up some frozen kernels and it did the job. Will continue to make it again and again!
jen_psw6bm on May 13, 2026

This was a solid side dish that was flavorful and healthy at the same time. Really enjoyed making it and my kids loved it!
jennifer_vszvd1 on April 29, 2026

Good flavor, but there was a lot of extra dressing left in the bottom of the bowl, so I’d cut it in flag next time.
adellel on January 19, 2026

First time with farro, and I love it! The flavors are amazing together. I can’t imagine if I actually made this with fresh summer corn.
averythingcooks on June 02, 2022

I made this pretty much as directed but did use 2 of the suggested substitutions (specifically feta & basil ). Quick pickling the onions in the vinaigrette & using the almonds (purchased a while ago by accident and so lingering in the freezer ) are both great ideas worth using in other recipes. I also added red pepper & spinach just to up the veg. One thing though - I cut it in 1/2 and it still made a mountain of salad to serve 2 of us - I will play with amounts / ratios to get down 1/4 next time. And yes, there will be a next time - we thought this was a delicious mix of flavours and textures.