Cracked Farro and Broccoli Salad
Omg YUM. I thought I had farro at home like the original recipe called for, but alas I did not and had to substitute pearl barley. It was still delicious. The dressing is very similar (if not same) as caesar dressing. I forgot radishes like original recipe called for but it still had a ton of flavor. I also flipped the veggie portions - using a whole head of broccoli instead of half and half a cucumber instead of whole. I also substituted harissa for the fresno chiles. Bring this to your next picnic and impress everyone with how delicious vegetables can be.
INGREDIENTS
½ cup pearl barley
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
1 head of broccoli, stem peeled and trimmed, very thinly sliced lengthwise on a mandoline (feel free to leave some bite sized florets instead of shred them)
Few tablespoons small red onion, very thinly sliced, rinsed, patted dry
1/2 cucumber, sliced ¼ inch thick
1 Tbsp harissa
¼ cup oil-packed sun-dried tomatoes, chopped
1 cup mint leaves
5 radishes, thinly sliced
2 ounces young Pecorino or parmesan, shaved
What To Do
Cook pearl barley - bring barley and 3 cups water (and a pinch of salt) to a boil then lower heat and simmer for 25 minutes or until cooked but still slightly chewy.
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.
Serve salad topped with radishes and Pecorino.
