Farro & pea salad with preserved lemon from Something from Nothing (page 187) by Alison Roman

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Ingredients

farro
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- Hayden Flour Mills - United States
Greek yogurt
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Serves : 4
EYB Comments

Can substitute wheat berries or barley for farro, dill or parlsey for pea shoots, and labne for Greek yogurt.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Saucy, wine-roasted chicken with mushrooms; Steak like tartare; Slow-roasted salmon with preserved lemon & sesame

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

Eat Your Books

Can substitute wheat berries or barley for farro, dill or parlsey for pea shoots, and labne for Greek yogurt.
britty_3iqad6 on May 19, 2026

Raw garlic in the salad is a little sharp and spicy
bernalgirl on April 20, 2026

I took liberties with this recipe, but I was curious about the seasonings for the farro mixture and I always love a good lemony-yogurt base. I cooked the farro, adding English peas in the final minute, and seasoned the mixture as directed with grated garlic, lemon juice, S&P, and fish sauce. It’s delicious! I had leftover snap peas in green goddess dressing and no pea greens. This was a very satisfying lunch and I look forward to making this as written.
Plumberful on April 16, 2026

This is a very nice Spring side dish. I did not use yogurt, but added the chopped preserved lemon and garlic to the farro and peas, with lots of fresh dill. Will make this again!
jghidinelli on March 17, 2026

Delicious! Lemon yogurt is a must- don’t leave it out. Tangy, chewy, lemony goodness. I loved the mix of peas, farro and lemon yogurt. I substituted micro greens and adjusted them and the sugar snap peas for scale.