Comments on: Caramelized Fennel and Farro Salad

By: Olga

Olga — Mon, 18 Apr 2016 01:41:02 +0000

This salad is fantastic! Even my two year old loved it, I put some aside for him before I added harrisa.

By: Cathi

Cathi — Wed, 26 Aug 2015 16:59:12 +0000

I’ve made it once with dates, and once with figs, it was great both times.

By: jean

jean — Tue, 25 Aug 2015 18:27:42 +0000

Hello… can you advise of a substitute for Dates — and/or can the salad live without the dates… it’s not a question that I don’t have dates in the closet… rather I’m not sure my guests will like them (even though I do).

thank you

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 21 Apr 2015 18:05:47 +0000

SO great! Thanks for commenting.

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 21 Apr 2015 18:04:51 +0000

yay! So great.

By: joanne

joanne — Sun, 19 Apr 2015 15:11:44 +0000

this was amazing. My husband (a steak and potato guy) must have told me 3-4 times how much he enjoyed this recipe. Can’t wait to make it again. thank you!

By: Cathi

Cathi — Fri, 17 Apr 2015 20:02:05 +0000

I’ve stalked your page for years now, and have made a few things here and there but never felt driven to comment before. I know a lot of times people comment, ‘that looks great!’ and never make the recipe – well, I wanted you to know I just made this, and IT TASTES GREAT. It finally got up to mid-60’s here in eastern Ontario today, and this is a perfect early spring dinner. I had to look up two of the ingredients, which is always exciting for me (and I ended up subbing Sriracha and some cumin/coriander because I couldn’t find the harissa), and I accidentally used figs instead of dates because that’s what I had and I just plain love figs anyhow. But it’s exactly as described and quite lovely, so thank you. And now I love farro.

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 16 Mar 2015 03:14:46 +0000

Oh Katie, I wish I knew. I think it’s soon! I’ll keep you updated.

By: Katie

Katie — Fri, 13 Mar 2015 19:30:35 +0000

Waiting on a copy myself…any clue when that second run of books is going to come in? 🙂

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 03 Mar 2015 18:34:30 +0000

Also, I’m SO glad you have such a lovely date. Makes me so happy to read that. Thank you!

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 03 Mar 2015 18:34:11 +0000

I don’t soak. Just boil until nearly tender – I like a bit of bite to my farro.

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 03 Mar 2015 18:32:58 +0000

The original recipe that inspired this one had roasted carrots in it. That was lovely too.

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 03 Mar 2015 18:32:19 +0000

I’ve not used halloumi before but I don’t see why it wouldn’t work.

By: Mathilda

Mathilda — Tue, 03 Mar 2015 14:35:12 +0000

Do you think it would work with halloumi in place of feta?! It’s all I have in the fridge! x

By: Medha @ Whisk & Shout

Medha @ Whisk & Shout — Mon, 02 Mar 2015 02:44:54 +0000

I love this recipe, with the mint and farro and feta, and I totally love your post. It’s got a calm, reflective feel to it that’s making me introspective about how I spend my time! Congrats on all your success 🙂

By: Jules

Jules — Mon, 02 Mar 2015 01:12:53 +0000

my husband has an irrational, angry fear and disgust for fennel while I love it. Insane, right? What would you suggest might be an interesting alternative I could offer in his sorry fennel-less portion?

By: Stephanie Miskew

Stephanie Miskew — Sun, 01 Mar 2015 04:05:11 +0000

This is exactly the type of recipe I’ve been looking for! A hearty salad with lots of great flavor and texture – thanks so much for sharing and Congratulations on your book! I feel your pain with the problems in California, access to wine has been affected as well – hope it gets cleared up soon ~ Cheers:)

By: Angela

Angela — Sat, 28 Feb 2015 21:21:21 +0000

I had the best date night in with my husband on Friday night inspired by your book and blog. Thank you. Actually that night I was planning a farro salad however the packet said it needed to be soaked for 8 hours, so I abandoned that grain. Do you soak yours or simply boil until tender? With thanks.

By: Kasey

Kasey — Wed, 25 Feb 2015 17:58:13 +0000

I don’t mind you selling me stuff. It is always delicious, authentic, and so very true to you. This salad. Yum!

By: LoveCompassionateLee

LoveCompassionateLee — Wed, 25 Feb 2015 08:19:01 +0000

I am very happy for your success, Ashley. I am even more delighted that you still make time to feed us (considering your busy schedule). I wish you continued success. More importantly, I wish you an abundance of peace & rest. Happy Wednesday 🙂