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

1. 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.

2. 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.

3. Use the tip of a paring knife to break off small pieces of Parmesan. Add to the bowl.

4. Add the radishes, parsley and basil.

5. For the vinaigrette, in a small bowl, whisk together the lemon juice, oil, salt and pepper. Pour over the salad and toss.

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