Lunch: Cracked Farro and Broccoli Salad

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

This recipe includes fertility superfoods such as:

Broccoli, Lemon

Health and fertility benefits of Cracked Farro and Broccoli Salad

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/2 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
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
2 garlic cloves, peeled, divided
1/4 cup vegetable oil
6 tablespoons olive oil, divided
1 teaspoon dried oregano
Freshly ground black pepper
1/2 head of broccoli, stem peeled and trimmed, very thinly sliced lengthwise on a mandoline
1/2 small red onion, very thinly sliced, rinsed, patted dry
1 Persian cucumber, sliced 1/4-inch thick
2 Fresno chiles, thinly sliced
1/4 cup oil-packed sun-dried tomatoes, chopped
1 cup mint leaves
5 radishes, thinly sliced
2 ounces young Pecorino, shaved

Instructions

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.
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 1/4 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.

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