A delightful salad from Smitten Kitchen that has proven to be a wonderful accompaniment to just about anything. The recipe below is slightly larger than the original (for my family’s appetites), but the leftovers are great and also easy to pack in a lunch – enjoy!
1 1/2 c. farro – cooked in boiling, salted water until tender and then drained completely
1 1/2 to 2 lbs. broccoli – par-boiled for 2 minutes, then drained completely
4 T. olive oil
4 cloves of garlic, minced AND red pepper flakes to taste (I use a pinch)
zest and juice from 1 lemon
1/2 t. + kosher salt AND freshly ground pepper to taste
4 oz. + pecorino romano, finely grated – I’ve also used feta
If I’m making this on a weeknight, I cook both the farro and broccoli as I’m making lunches and leave the drained farro in a covered pot for the day and the broccoli in a colander in the fridge (on a plate). To make the salad, chop the broccoli into small bits and have it ready with the rest of your ingredients. Put the farro into a large bowl and set aside.
In a large skillet, heat up the olive oil then add in the garlic and red pepper flakes (if using), and cook for about a minute until the garlic is golden. Add in all of the broccoli, lemon zest and salt and cook for a few minutes until the broccoli is well seasoned, then scrape every little bit of this mix into your waiting bowl of farro. Squeeze on the lemon juice, season it generously with freshly ground pepper, stir in the cheese and then taste it to see if it maybe needs more salt. We enjoyed ours with barbecued sausage, the updated photos with salmon is also a favorite way to enjoy…and then the leftovers with a poached egg on top.
- Category: Salad, Broccoli, Farro