Uncracked Farro Salad with Easter Egg Radishes and Broccoli
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 people 1x
- Category: side
- Cuisine: New American
Ingredients
Scale
- 1/2 cup semi-pearled farro
- 1 dash salt (for the farro)
- 1 large egg yolk
- 4 fillets oil-packed anchovies (drained )
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon Dijon mustard
- 4 cloves garlic
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh oregano
- freshly cracked pepper
- ½ head broccoli (thinly sliced lengthwise ~ 1/4–1/2 in thick)
- ½ small red onion (thinly sliced)
- 1 whole Persian cucumber (sliced ¼ inch thick)
- 1 Fresno chile (thinly sliced)
- 3/4 cup spearmint (torn)
- 1 cup Easter egg radishes (thinly sliced)
- 1/2 cup pecorino romano (shaved with a vegetable peeler)
Instructions
- Cook farro according to package directions with a dash of salt.
- Meanwhile, combine egg yolk, anchovies, lemon juice, vinegar, sugar, mustard, oregano, garlic and 1/4 cup of olive oil.
- Using a food processor, puree everything up until it resembles a creamy emulsified dressing. Season with salt and pepper to taste.
- Slice broccoli as thinly as possible then prepare a pot with a little bit of water to steam the broccoli. When the water is hot, steam for approximately 1 minute. Drain immediately.
- Once farro is cooked drain if necessary and place into a large mixing bowl.
- Add onion, cucumber, chiles, radishes, mint, and Pecorino. Drizzle with 2-3 Tablespoons of dressing and toss. Season with fresh cracked pepper and add more dressing to taste.
- Serve with additional mint, radishes and Pecorino on top.
Notes
Dressing and salad can be made 1 day ahead