Cracked Farro And Broccoli Salad Recipes
CRACKED FARRO AND BROCCOLI SALAD
A crunchy, salty salad that proves (once again!) that it's worth having a mandoline slicer.
Categories Bon Appétit Grains Broccoli Cucumber Salad Dinner Lunch Summer Spring Healthy Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 21
Steps:
- 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.
- Do Ahead
- 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.
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- Cook farro according to package instructions. OR follow the "pasta method" which is my personal favourite way to cook farro (it ends up way more chewy and less mushy). Simply add dry farro to boiling water and allow to cook for 15-20 minutes. Drain into a sieve and spread the cooked farro on a baking sheet to let it dry for 5 minutes.
- While the farro cooks, toss broccoli florets in olive oil and salt. Spread florets onto a baking sheet, ensuring some space between florets. Pop them in the oven for about 15 minutes, or until slightly browned, crisp, and tender.
- Meanwhile, prepare the salad dressing by shaking all dressing ingredients together in a jar with a lid, or whisk them in a small bowl.
CRACKED FARRO AND BROCCOLI SALAD RECIPE | BON APPéTIT
2016-04-19 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 …
From bonappetit.com
5/5 (5)Estimated Reading Time 1 minServings 4
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5/5 (5)Estimated Reading Time 1 minServings 4
- 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 ¼ cup dressing and toss to coat; season with salt and pepper and add more dressing, if desired. Add mint and toss again.
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