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Farro & Broccoli Salad


1/2 cup semi-pearled farro (Note: contains gluten)

Kosher salt

1 large egg yolk

3 drained oil-packed anchovy fillets

2 Tbsp. fresh lemon juice

1/2 teaspoon coconut sugar or honey granules

2 Tbsp. white wine vinegar

1/4 teaspoon Dijon mustard

2 garlic cloves, peeled, divided

1/4 cup avocado or grapeseed oil

6 teaspoon olive oil, divided

1 teaspoon dried oregano

1/2 small red onion, very thinly sliced, rinsed, patted dry

Freshly ground black pepper

1/2 head broccoli, stem peeled and trimmed, very thinly sliced lengthwise on a mandolin

1 Persian cucumber, sliced 1/4 -inch thick

2 Fresno chiles, thinly sliced

1/4 cup oil-packed sun-dried tomatoes, chopped

5 radishes, thinly sliced

1 cup mint leaves

2 oz. young Pecorino, shaved


1. Pulse farro in a food processor until half of the grains are cracked.

2. Cook farro in a medium pot of boiling salted water for 10-15 minutes, or until al dente.

3. Drain and rinse under cold water. Spread on a cold plate and chill.

4. Blend egg yolk, anchovies, lemon juice, vinegar, sugar, mustard, and 1 garlic clove in a blender.

5. Gradually stream in grape seed oil and 4 Tbsp. olive oil until dressing emulsified and creamy, then add oregano. Add salt and pepper to taste.

5. Toss broccoli and remaining 2 Tbsp. olive oil in a large bowl. Finely grate the remaining garlic clove and toss with broccoli. Let sit for 15 minutes.

6. Add onion, cucumber, chiles, sun-dried tomatoes, and cooled farro. Then add dressing according to taste and toss gently. Add mint and toss again.

7. Serve salad topped with radishes and Pecorino. Enjoy!

Serves 4

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