Honey and Harissa Farro Salad Review

Recipe 28 from The Smitten Kitchen Cookbook by Deb Perelman

This is it people…the very last salad from The Smitten Kitchen Cookbook! And it was a really tasty finale. I’ll be taking a little break from cooking from the cookbook because we’re getting ready to move and I’m trying to thin out my stash from fridge and pantry so I don’t have a bunch of stuff to pack up. I decided this is a good place to pause until we get settled in our new place, mid May, and I’ll start back up again cooking in our new kitchen. More on that in a later post.

On to the recipe!

I don’t know if I’ve ever really heard of Farro before recently (pardon that typo above in the image…I’m too lazy to fix it…)

I know it’s been used in a Blue Apron recipe I’ve done which is the only reason I knew it was a grain. The other ingredient in this I was introduced to via Blue Apron was Harissa. I’ve had to use it a few times and I think it’s been paired with carrots a few times too.

More about Harissa…Wikipedia says harissa is a Maghrevi hot chili pepper paste. The main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers, and other hot chili peppers, spices and herbs such as garlic paste, coriander seed, saffron, rose or caraway as well as some vegetable or olive oil for preservation. Deb says to use it sparingly but it only calls for a tsp so you’ll have to get creative for how to use the rest…cue Pinterest search for ‘Harissa paste recipes’…

Carrots are what I decided to use instead of parsnips….haha…decided. That’s a lie. I told you the truth in the previous post that I had used the parsnips in that recipe by accident.

To my credit the parsnips were not tagged and I’ve never cooked with them before so I didn’t exactly know what they were when I unpacked by groceries from my InstaCart delivery.

I like the salad a lot without them so I say it’s a doable modifcation.

Whole Foods was my friend for these past 2 recipes because I had a hard time finding the root veggies, harissa, and farro at my normal grocery store via InstaCart. Whole Foods had all the things I needed which tells me these recipes may be a little modified from your end of you run into the same problem and do live near that kind of grocery store or farmer’s market.

I love the farro in this recipe and I’m not really sure of a good substitute. Maybe a pearl couscous would be a good fill in. That might be a little easier to find.

The colorful carrots are my favorite part of this salad aside from the feta cheese. I got these from Whole Foods too and they made it a really nice color so I didn’t miss the contrast of the parsnips. I love roasting carrots these days. They have such a delicious flavor and they pair well with just about anything. Adding the farro in with them made for a hardier side that went well with our dinner last night.

The only thing I didn’t do is use mint. I had a bunch of parsley that was wilting and needed to be used so I just used that instead of buying more herbs. The mint would have added a nice flavor as well.

I highly recommend this salad. It made up alot which means we have left overs to enjoy this weekend.

I tried it warm and cold and unlike the root vegetables salad from the previous post, this guy holds up. Deb says it keeps for a few days which makes sense with the hardier grain and veggie.

You can find the recipe on Serious Eats with a few review notes from them. You can also find it at Full Belly Farm which is a cute little site which you can also shop for organic products.

You’ll like this one!

Happy roasting friends!!

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