Categories: Sides
Ingredients
- For the bowl:
- 1 cup farro
- 1 head of broccoli
- Small hunk of Parmesan
- 6 radishes, halved and thinly sliced
- 1/4 cup chopped fresh parsley
- 1/2 cup basil leaves, torn
- For the vinaigrette:
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
Directions
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For the bowl, fill a medium saucepan with water and let come to a boil. Add the farro and cook for about 20 minutes, or until tender. Drain in a strainer and pass under cold running water to cool. Shake out the excess water and put the farro in a large bowl.
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Using a chef’s knife, cut off and discard the bottom 2 inches of the broccoli stalk. Thinly slice the remaining part of the stalk and chop the head of the broccoli into small pieces. Add to the bowl.
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Use the tip of a paring knife to break off small pieces of Parmesan. Add to the bowl.
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Add the radishes, parsley and basil.
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For the vinaigrette, in a small bowl, whisk together the lemon juice, oil, salt and pepper. Pour over the salad and toss.