Name: Cracked Farro and Broccoli Salad
Yield: Serves 4
Ingredients: 1/2 cup semi-pearled farro; Kosher salt; 1 large egg yolk; 3 drained oil-packed anchovy fillets; 2 tablespoons fresh lemon juice; 2 tablespoons white wine vinegar; 1/2 teaspoon sugar; 1/4 teaspoon Dijon mustard; 2 garlic cloves, peeled, divided; 1/4 cup vegetable oil; 6 tablespoons olive oil, divided; 1 teaspoon dried oregano; Freshly ground black pepper; 1/2 head of broccoli, stem peeled and trimmed, very thinly sliced lengthwise on a mandoline; 1/2 small red onion, very thinly sliced, rinsed, patted dry; 1 Persian cucumber, sliced 1/4-inch thick; 2 Fresno chiles, thinly sliced; 1/4 cup oil-packed sun-dried tomatoes, chopped; 1 cup mint leaves; 5 radishes, thinly sliced; 2 ounces young Pecorino, shaved

Photo of a cracked farro salad with crunchy vegetables including radishes cucumbers and onions.

A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.

Recipe information

Yield
Serves 4

Ingredients

1/2 cup semi-pearled farro

Kosher salt

1 large egg yolk

3 drained oil-packed anchovy fillets

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

1/2 teaspoon sugar

1/4 teaspoon Dijon mustard

2 garlic cloves, peeled, divided

1/4 cup vegetable oil

6 tablespoons olive oil, divided

1 teaspoon dried oregano

Freshly ground black pepper

1/2 head of broccoli, stem peeled and trimmed, very thinly sliced lengthwise on a mandoline

1/2 small red onion, very thinly sliced, rinsed, patted dry

1 Persian cucumber, sliced 1/4-inch thick

2 Fresno chiles, thinly sliced

1/4 cup oil-packed sun-dried tomatoes, chopped

1 cup mint leaves

5 radishes, thinly sliced

2 ounces young Pecorino, shaved

Preparation

Step 1
Pulse farro in a food processor until about half of the grains are cracked, about 1 minute. Cook farro in a medium pot of boiling salted water until al dente, 10–15 minutes. Drain and rinse under cold water. Spread out on a plate and chill.
Step 2
Meanwhile, blend egg yolk, anchovies, lemon juice, vinegar, sugar, mustard, and 1 garlic clove in a blender to combine. With motor running, gradually stream in vegetable oil and 4 Tbsp. olive oil and blend until dressing is emulsified and creamy, then add oregano. Season dressing with salt and pepper.
Step 3
Toss broccoli and remaining 2 Tbsp. olive oil in a large bowl. Finely grate remaining garlic clove; toss with broccoli. Let sit 15 minutes to let broccoli soften. Add onion, cucumber, chiles, sun-dried tomatoes, and cooled farro. Drizzle with 1/4 cup dressing and toss to coat; season with salt and pepper and add more dressing, if desired. Add mint and toss again.
Step 4
Serve salad topped with radishes and Pecorino.
Do Ahead
Step 5
Dressing can be made 1 day ahead; cover and chill.
Salad (without mint, radishes, and Pecorino) can be made 1 hour ahead; cover and chill.

TagsSalad Farro Rice & Grains Broccoli/Broccolini Vegetable Starter Side Lunch Dinner Nut Free Make Ahead No-Cook Blender Food Processor Summer Bon Appétit

Recipe notes

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