Cracked Farro and Broccoli Salad

bon appétit grains broccoli cucumber salad dinner lunch summer spring healthy vegetarian pescatarian peanut free tree nut free soy free kosher

N/A

Serves 4

Source

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

Method

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.

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.

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.

Serve salad topped with radishes and Pecorino.

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.