This salad is delicious for breakfast, lunch, or dinner. It’s easy to make (particularly if you have cooked farro on hand), healthy, and satisfying. In place of the broccoli rabe, try roasted broccoli or cauliflower. Or prepare the salad without the eggs and add a handful of tiny cubes of aged or fresh pecorino.
Sauté bacon or pancetta and add to the salad or drape prosciutto on the finished plate.
If you’re serving the salad for company, make the farro on the day of the meal and hold at room temperature before combining with the other ingredients for the salad.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Made this with oven roasted cauliflower. Super yummy! And so easy. Makes for a very quick weekday meal and I always seem to have these ingredients on hand.
Delicious! I was surprised by how addictive this dish was -- after dinner I was scraping the bowl to get the last bits. I made it as written and my broccoli rabe was quite bitter so the bites with egg were the best; next time I might make one or two extra eggs. (I had three poached eggs for two of us.) I also didn't cool the farro or the broccoli rabe, just threw everything into the salad bowl as it was ready and the final temp was warm which worked well. Easy, healthy, and good!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.