Categories: Salad
Ingredients
- 1/2 cup semi-pearled farro
- Kosher salt
- 1 large egg yolk
- 2 tbsp fresh lemon juice
- 2 tbsp white wine vinegar
- 1/2 tsp sugar
- 1/4 tsp Dijon
- 2 garlic cloves, peeled, divided
- 1/4 cup vegetable oil
- 6 tbsp olive oil, divided
- 1 tsp dried oregano
- Fresh ground 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 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 oz Pecorino, shaved
Directions
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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.
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Meanwhile, blend egg yolk, 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.
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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. Add mint and toss again.
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Serve salad with radishes and Pecorino.