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 notes

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