Roasted fennel and farro salad from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    See recipe for herb suggestions.

  • michalow on August 31, 2024

    Served over lightly dressed greens, this made a satisfying meal. Overall, very tasty, though I will make some tweaks next time. Dates are good here, but I think cherries would be better, and the olives are skippabe. On the other hand, I think the feta adds a lot, both flavor and texture wise, so I would consider that essential.

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