Cracked Farro and Broccoli Salad
Cracked Farro and Broccoli Salad is a flavorful French French Receipes dish prepared with quality ingredients. Pulse farro in a food processor until about half of the grains are cracked, about 1 minute.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.