Cracked Farro and Broccoli Salad
A hearty and nutritious salad featuring cracked farro, fresh broccoli, and a creamy anchovy-based dressing. This Mediterranean-inspired dish combines crunchy vegetables with tender grains and is topped with shaved Pecorino cheese.
Ingredients
- •½ cup semi-pearled farro
- •1 to taste Kosher salt
- •1 large large egg yolk
- •3 fillets drained oil-packed anchovy fillets
- •2 tablespoons fresh lemon juice
- •2 tablespoons white wine vinegar
- •½ teaspoon sugar
- •¼ teaspoon Dijon mustard
- •2 cloves garlic cloves
- •¼ cup vegetable oil
- •6 tablespoons olive oil
- •1 teaspoon dried oregano
- •1 to taste black pepper
- •½ head broccoli
- •½ small red onion
- •1 whole Persian cucumber
- •2 whole Fresno chiles
- •¼ cup oil-packed sun-dried tomatoes
- •1 cup mint leaves
- •5 whole radishes
- •2 ounces young Pecorino
- •shaved
Cooking Instructions
- 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.
20 min
- 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.
10 min
- 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.
20 min
- 4.
Serve salad topped with radishes and Pecorino.
5 min
- 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.
