Serious Eats: Recipes

Farro, White Bean, and Preserved Lemon Salad

Every week, part of my cooking routine is to come up with some new delicious meal that a) lasts all day b) doesn't require heating c) tastes really good. This is because two days a week, my wife heads straight from work to school so dinner needs to be scarfable on the run. It's a good challenge and keeps me creative.

Hearty salads with farro, quinoa, and other robust grains are usually the answer. A regular favorite is to roast a whole bunch of vegetables, then toss them with the grains. But this recipe with white beans is probably my favorite farro salad yet.

The creamy beans play a huge role in that, along with the sweet tender leeks and fresh parsley. But it's the chunks of salty, citrusy preserved lemon, a condiment often used in Moroccan cooking, that really takes this salad to the next level. That said, you could easily omit it for great results anyway.

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