Try this Cracked Farro and Broccoli Salad recipe, or contribute your own.
Suggest a better description1. 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.
2. 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.
3. 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.
4. Serve salad topped with radishes and Pecorino.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 291 | ||
Calories from Fat: 158 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 52.4mg | 16 % | |
Sodium 299.6mg | 10 % | |
Potassium 641.6mg | 17 % | |
Total Carbohydrate 29.6g | 9 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 22.7g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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