Farro & olive salad [Heidi Swanson] from Food52 Simply Genius: Recipes for Beginners, Busy Cooks, and Curious People (page 86) by Kristen Miglore

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Notes about this recipe

  • Jviney on November 06, 2024

    Delicious. I used 3/4 lb of brined and smoked olives, and I think that was a good ratio. Very very good.

  • bernalgirl on October 26, 2023

    Full of umami goodness, forgiving of substitutions — I used oil cured black olives and toasted chopped almonds and found this completely addictive. Leftovers stored well and were fantastic tossed with crisp romaine lettuce.

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