Broccoli Rubble Farro Salad
Broccoli Farro Salad
A warm or room-temperature farro salad with finely chopped broccoli, garlic, lemon, chile flakes, olive oil, and pecorino.
This broccoli rubble farro salad is built for the point where a salad should still feel like dinner. The farro stays chewy and nutty, while the broccoli is chopped small enough to season every bite instead of sitting on top as a separate vegetable.
A quick blanch keeps the broccoli green and crisp-tender, then a short saute with garlic, olive oil, lemon zest, and chile flakes turns it into a savory rubble. The lemon juice goes in at the end so the salad tastes bright without making the broccoli dull or watery.
Pecorino romano brings salt and sharpness, so taste carefully before adding the final pinch of salt. Parmesan works in a softer way, but pecorino gives the salad a cleaner, punchier finish.
Serve it warm, at room temperature, or packed for lunch. For a fuller plate, add a soft-cooked egg, a spoonful of creamy cheese, or a handful of crisp toasted breadcrumbs just before serving.
Nutrition (per serving)
Directions
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1
Bring a large pot of well-salted water to a boil. Add the broccoli and cook for 2 minutes, until brighter green and barely tender.
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2
Lift the broccoli out with tongs or a slotted spoon and spread it on a clean towel. Keep the water boiling for the farro.
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3
Add the farro to the same pot and simmer for 25 to 30 minutes, or until tender but still pleasantly chewy. Drain well and transfer to a large bowl.
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4
Pat the broccoli dry, then chop it into small pieces about 1/2 inch across, including the tender stems.
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5
Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for about 45 seconds, stirring, until fragrant but not browned.
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6
Add the chopped broccoli, lemon zest, and 1/2 teaspoon of the kosher salt. Cook for 3 to 4 minutes, stirring often, until the broccoli is glossy, seasoned, and a little softer.
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7
Scrape the broccoli, garlic, and all of the oil from the skillet into the bowl with the warm farro.
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8
Add the lemon juice, black pepper, and pecorino. Toss until the cheese lightly coats the grains and broccoli.
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9
Taste and adjust with more salt, pepper, or lemon juice. Serve warm or let stand until room temperature.
Ingredients
- Semi-Pearled Farro:1 cup
- Kosher Salt:2 teaspoons
- Broccolini or Broccoli, stems peeled if thick:1 pound
- Extra-Virgin Olive Oil:4 tablespoons
- Garlic, minced:2 cloves
- Red Pepper Flakes:1/4 teaspoon
- Lemon Zest:1 teaspoon
- Fresh Lemon Juice:2 tablespoons
- Black Pepper, freshly ground:1/2 teaspoon
- Pecorino Romano, finely grated:4 ounces
Tips & Notes
- If your farro package gives a shorter or longer cooking time, follow the package and use tenderness as the guide.
- Drying the broccoli before sauteing helps it absorb the garlic oil instead of steaming in the skillet.
- For a less salty salad, start with 3 ounces of pecorino and add more at the table.
- Leftovers keep well for up to 3 days; refresh with a little lemon juice and olive oil before serving.
