Cracked farro and broccoli salad

Indulge in the delectable combination of cracked farro and broccoli in this refreshing salad. A symphony of flavors awaits in every bite!

Ingredients:

• cup semi-pearled farro
• Kosher salt
• large egg yolk
• drained oil-packed anchovy fillets
• tablespoons fresh lemon juice
• tablespoons white wine vinegar
• teaspoon sugar
• teaspoon Dijon mustard
• garlic cloves, peeled, divided
• cup vegetable oil
• tablespoons olive oil, divided
• teaspoon dried oregano
• Freshly ground black pepper
• head of broccoli, stem peeled and trimmed, very thinly sliced lengthwise on a mandoline
• small red onion, very thinly sliced, rinsed, patted dry
• Persian cucumber, sliced ¼ inch thick
• Fresno chiles, thinly sliced
• cup oil-packed sun-dried tomatoes, chopped
• cup mint leaves
• radishes, thinly sliced
• ounces young Pecorino, shaved

Instructions:

1. Using a food processor, quickly blend farro until some of the grains are cracked, which should take about 1 minute. Boil the farro in a pot of salted water until it is cooked but still slightly chewy, which should take 10 to 15 minutes. Once done, drain the farro, rinse it with cold water, spread it out on a plate, and let it cool in the refrigerator.
2. In the meantime, in a blender, mix together egg yolk, anchovies, lemon juice, vinegar, sugar, mustard, and one garlic clove. While blending, slowly pour in vegetable oil and 4 tablespoons of olive oil until the dressing becomes creamy and emulsified. Then, add oregano and season with salt and pepper.
3. In a large bowl, combine broccoli with 2 tablespoons of olive oil. Grate one garlic clove and mix it with the broccoli. Allow the mixture to sit for 15 minutes to soften the broccoli. Add onion, cucumber, chilies, sun-dried tomatoes, and the cooled farro. Drizzle 1/4 cup of dressing over the salad and mix well. Season with salt and pepper, and add more dressing if needed. Finally, add mint and toss the salad once more.
4. Present the salad topped with sliced radishes and grated Pecorino cheese.
5. Preparation Tips: The dressing can be prepared a day in advance; store it covered in the refrigerator. The salad (excluding the mint, radishes, and Pecorino) can be made an hour ahead of time; cover and refrigerate.

Summary:

• Calories: 2113 kcal
• Fat: 167 g
• Protein: 54 g
• Carbs: 122 g
• Potassium: 2910 mg
• Magnesium: 344 mg