Name: Cracked Farro and Broccoli Salad
Yield: 4 Servings
Ingredients: ½ cup semi-pearled farro; Kosher salt; 1 large egg yolk; 3 drained oil-packed anchovy fillets; 2 tablespoons fresh lemon juice; 2 tablespoons white wine vinegar; ½ teaspoon sugar; ¼ teaspoon Dijon mustard; 2 garlic cloves, peeled, divided; ¼ cup vegetable oil; 6 tablespoons olive oil, divided; 1 teaspoon dried oregano; Freshly ground black pepper; ½ head of broccoli, stem peeled and trimmed, very thinly sliced lengthwise on a mandoline; ½ small red onion, very thinly sliced, rinsed, patted dry; 1 Persian cucumber, sliced ¼ inch thick; 2 Fresno chiles, thinly sliced; ¼ cup oil-packed sun-dried tomatoes, chopped; 1 cup mint leaves; 5 radishes, thinly sliced; 2 ounces young Pecorino, shaved

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Alex Lau

A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.

Recipe notes