Cracked Farro and Broccoli Salad

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

From the kitchen of Carly

Nutty cracked farro meets bright broccoli in a salad anchored by a silky Caesar-style dressing. The grains stay tender but toothy, the dressing creamy and deeply savory. This is the kind of salad that actually satisfies.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup semi-pearled farro
1Kosher salt
11 large egg yolk
13 drained oil-packed anchovy fillets
12 tablespoons fresh lemon juice
12 tablespoons white wine vinegar
11/2 teaspoon sugar
11/4 teaspoon Dijon mustard
12 garlic cloves, peeled, divided
11/4 cup vegetable oil
16 tablespoons olive oil, divided
11 teaspoon dried oregano
1Freshly ground black pepper
11/2 head of broccoli, stem peeled and trimmed, very thinly sliced lengthwise on a mandoline
11/2 small red onion, very thinly sliced, rinsed, patted dry
11 Persian cucumber, sliced 1/4-inch thick
12 Fresno chiles, thinly sliced
11/4 cup oil-packed sun-dried tomatoes, chopped
11 cup mint leaves
15 radishes, thinly sliced
12 ounces young Pecorino
1shaved

Instructions

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.