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Broccoli and Farro Salad

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Another salad, right? Except for this time, the dressing truly does play it up. The anchovies practically make the salt useless, and the full cup of mint and radish slices give the fresh contrast the fish requires. All are served on top of nutritious, al-dente farro and seasoned with chilies that bite back.

Prep Time 35 minutes

Serves: 4

Difficulty Level: Low

Broccoli and Farro Salad

Ingredients for broccoli salad:

Farro - 1/2 cup

Salt and Pepper - as needed

Olive oil - as needed

Egg yolk - 1, large

Anchovy - 2 packs (drained)

Lemon juice - 2 tbsp.

White wine vinegar - 2 tbsp.

Sugar - 1/2 tsp.

Dijon mustard - 1/4 tsp.

Garlic - 2 cloves

Oregano - 1 tsp.

Broccoli - 1/2 head (stemmed and thinly sliced)

Red onion - 1/2 (thinly sliced)

Cucumber - 1 (sliced)

Fresno chiles - 2 (thinly sliced)

Sun-dried tomatoes - 1/4 (chopped)

Fresh mint leaves - 1 cup

Radish - 5 (thinly sliced)

Pecorino cheese - 2 oz. (optional)

Method of preparing the broccoli salad:

Pulse the farro in a food processor for 1 minute to crack it. Cook it in boiling salted water for 10-15 minutes. Drain and rinse.
Making the dressing: blend the egg yolk, anchovies, lemon juice, vinegar, sugar, mustard, and 1 garlic clove in a blender. While still running, add 5 tbsp of olive oil.
Once creamy and emulsified, add the oregano. Taste and add salt and pepper as needed.
In the serving bowl, toss the broccoli in 2 tbsp of olive oil. Grate in the remaining garlic clove and let sit for 15 minutes.
Add onion, cucumber, chiles, sun-dried tomatoes, and the farro. Then mix in the mint, drizzle with 1/4 cup of the dressing, and toss.
Top with radish slices and pecorino cheese, if desired, and serve.

Chef's Tip:

If you have a mandolin slicer, this is the recipe that makes it shine! The dressing can be made a day ahead.

Source: https://www.bonappetit.com/

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