Broccoli Farro Salad
Recipe from Deb Perelman
Ingredients
Salt
1 cup semi-pearled farro
1 pound broccolini or regular broccoli
4 tablespoons olive oil
2 cloves garlic, minced
Red pepper flakes, to taste
Finely grated zest, then juice, of 1 lemon
Freshly ground black pepper
4 ounces pecorino romano, grated or ground in a food processor
Instructions
Bring a medium/large pot of salted water to boil. Once boiling, add the broccoli and boil for 2 to 2 1/2 minutes, until slightly softened but still retaining a bit of crispness. Scoop out of the water and then drain. Add the farro to the same pot and cook for 25 – 30 minutes, until tender. Drain and then transfer to a large mixing bowl. Cool to lukewarm.
Pat the broccoli dry and chop into small bits. In a large sauté pan, heat the olive oil over medium heat until hot. Add the garlic and pepper flakes and cook for 1 minute. Add the chopped broccoli, lemon zest and salt and cook for another 3 – 4 minutes, until the broccoli is well seasoned and slightly more tender.
Add broccoli and every bit of garlic and oil from the pan to the bowl of farro and stir to combine. Add the lemon juice, black pepper and more salt to taste. Stir in the cheese.
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